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Harissa-Spiced Beef Stew with Chickpeas
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1.5 pounds beef stew meat, cut into cubes
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 3 tablespoons harissa paste
  • 1 large onion, diced
  • 3 carrots, sliced into rounds
  • 2 garlic cloves, minced
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped

Instructions
 

  • Toss the beef cubes with the flour, salt, and black pepper in a bowl until evenly coated. Place the coated beef in the bottom of the slow cooker.
  • Add the diced onion, sliced carrots, minced garlic, harissa paste, tomato paste, and ground cumin on top of the beef. Pour in the beef broth and stir gently to combine everything.
  • Cover and cook on low for 7 to 8 hours until the beef is fork-tender and the gravy has thickened. Stir in the drained chickpeas during the last 30 minutes of cooking so they warm through without becoming mushy.
  • Ladle the stew into bowls and sprinkle with the chopped cilantro before serving.

Notes

If the gravy seems thin at the end, remove the lid for the last 20 minutes to let some liquid evaporate. Harissa brands vary in heat level, so start with 2 tablespoons and add more near the end if you want extra spice. Leftovers reheat well the next day and the flavors deepen overnight in the fridge.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Mixing Bowl