Tunisian Harissa Beef & Vegetable Stew
Method
Heat the olive oil in a medium saucepan or deep skillet over medium-high heat.
Add the beef and cook for 4–5 minutes, turning occasionally, until lightly browned.
Add the onion, carrot and red bell pepper and cook for another 4 minutes until softened.
Add the garlic, harissa, cumin, coriander and paprika. Stir for 30 seconds until fragrant.
Add the chopped tomatoes and stock, then bring the stew to a gentle simmer.
Cover partially and cook over low heat for 25–30 minutes until the beef is tender.
Add the courgette and cook for another 8–10 minutes until tender but not overly soft.
Season with salt and black pepper, then divide between two bowls and finish with fresh parsley and coriander.
Harissa can vary significantly in heat, so start with a smaller amount if you are sensitive to spice. You can always stir in a little more near the end of cooking. Keeping the vegetables in larger pieces also helps them hold their shape during simmering.
Nutrition Facts
Per serving
