Harissa, an aromatic chile paste widely used in North African and Middle Eastern cooking, adds undeniable heat to any dish. Here, that spicy element is balanced by a refreshing yogurt sauce spiked with bright citrus and cool mint.
Slow-Cooker Beef Stew with Harissa
- 3 lb. (1.5 kg) boneless beef chuck roast, cut into 2-inch (5-cm) cubes
- Kosher salt and freshly ground black pepper
- 1/4 cup (2 fl. oz./60 ml) olive oil
- 1 tsp. sweet paprika
- 1/2 tsp. ground coriander
- 1/2 tsp. ground turmeric
- 1/2 tsp. ground cumin
- 1/2 tsp. ground ginger
- 1/4 tsp. cayenne pepper
- 1 yellow onion, diced
- 2 large carrots, peeled and cut into 1-inch (2.5-cm) pieces
- 1 lb. (500 g) Yukon gold potatoes, peeled and cut into 1-inch (2.5-cm) pieces
- 3 garlic cloves, sliced
- 4 cups (32 fl. oz./1 l) beef broth
- 1/4 cup (2 oz./60 g) harissa, plus more for serving
- 1 cup (8 oz./250 g) plain whole-milk Greek yogurt
- 1 Tbs. chopped fresh mint, plus more for garnish
- 3 tsp. grated orange zest, plus more for garnish
1. Season the beef with salt and black pepper. In a large fry pan over medium-high heat, warm the oil. Working in batches, cook the beef until browned on all sides, 2 to 3 minutes per side. Transfer to a slow cooker.
2. In a small bowl, stir together the paprika, coriander, turmeric, cumin, ginger and cayenne. Sprinkle the spice mixture over the beef and stir to coat. Add the onion, carrots, potatoes and garlic to the slow cooker. In a large bowl, whisk together the broth and harissa. Pour over the beef and vegetables.
3. Cover and cook on high until the meat is tender, about 4 hours.
4. In a small bowl, stir together the yogurt, mint and orange zest.
5. Ladle the beef stew into bowls and top with the yogurt sauce and more mint, orange zest and harissa. Serve immediately. Serves 4 to 6.
Discover new ways to plan easy meals with the magic of the slow cooker in our Slow Cooker Cookbook.