Harissa Beef Stew

Harissa Beef Stew

A fragrant, chunky beef stew slowly simmered with harissa paste, butter beans and winter vegetables
Prep Time10 minutes
Cook Time2 hours
Marinate Time6 hours
Total Time8 hours 10 minutes
Servings: 5 servings
Calories: 367kcal


  • 800g-1kg beef chuck, stewing beef or gravy beef- cut into cubes
  • 3 tbsp harissa paste store bought, or made from scratch- see below for recipe
  • 1 tsp olive oil
  • 2 bay leaves
  • 2 star anise
  • 1 cinnamon stick
  • ½ tsp minced ginger
  • ¼ tsp ground turmeric
  • ½ tsp paprika
  • ½ tsp chilli flakes
  • 500 ml vegetable or beef stock
  • 400 g diced tomato

Harissa Paste

  • 1 capsicum- grilled
  • ½ tsp ground coriander seed
  • ½ tsp ground cumin seed
  • ½ tsp caraway seed
  • 3 garlic cloves
  • 1 red onion- finely sliced
  • ½ tbsp tomato puree
  • 2 tbsp lemon juice
  • 3 long red chillis- or ½ tbsp chilli flakes
  • ½ tsp salt

Roast Vegetables

  • 250 g carrots- peeled and sliced
  • 150 g parsnip- peeled and cut into chunks
  • 150 g brown onion- peeled and roughly chopped

Stew Add-Ins

  • 1 can butter beans or chickpeas
  • 50 g raisins
  • 1 lemon- juice only
  • flat-leaf parsley- leaves picked


  • To make the harissa paste (if using store-bought paste, skip to the next step): fry the red onions over medium-high heat for 3-4 minutes. Add the garlic and spices, and fry for a further minute. Add the spices and onions to a blender, with the roasted capsicum and the remaining ingredients. Blitz until smooth.
  • Dice the beef into 2-3 cm cubes. Add the harissa and evenly coat. Refrigerate and marinade for at least 6 hours
  • In a large pot, heat the oil over medium heat. Add the beef, bay leaves, star anise, cinnamon stick, ginger, turmeric, paprika and chilli flakes. Fry for 2-3 minutes, continuously tossing for 1-2 minutes until the beef is evenly coated and browned all over.
  • Add the diced tomatoes and beef stock. Add enough stock to ensure that the beef is completely submerged. Stir well and bring to a gentle simmer. Reduce the heat to low, cover and continue to simmer for 1½ hours.
  • In the meantime, pre-heat the oven to 180°C. Scatter the carrots and parsnips over a lined baking sheet and roast for 30 minutes.
  • Add in the brown onions, and roast for a further 15 minutes. The vegetables should be fork-tender but still retain a slight firmness.
  • Add the vegetables to the beef stew. Add in the drained butter beans, raisins and a squeeze of lemon juice. Cover and simmer for a further 20 minutes.
  • Serve warm, add a large handful of parsley and an extra squeeze of lemon.


Calories: 367kcal
Carbs: 21.5g | Fat: 9.5g | Protein: 44.2g

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