Harissa beef stew with potatoes and cauliflower
Summary
Okay, first off: have you ever mixed harissa into your beef stew? If not, brace yourself. We’re diving deep into this killer combo of Harissa beef stew with potatoes and cauliflower. Think of it as the culinary equivalent of a warm hug on a rainy day, but with a Middle Eastern twist.
Ingredients
- A pound-ish of beef stew meat (450g)
- Two big ol’ potatoes, peeled and cubed
- One head of cauliflower, just break it down to florets
- A dollop or three of harissa paste (45ml)
- A swig of olive oil (30ml)
- A single onion, finely chopped
- Three garlic cloves, minced up
- About 4 cups of your beefiest beef broth (950ml)
- A sprinkle of ground cumin (5ml)
- A touch of smoked paprika (5ml)
- A pinch of ground coriander (2.5ml)
- Salt and pepper? Yeah, as you like it.
- Fresh coriander, chop it up however you want
time
Total Time: About 20 mins of prep, and 2 hours to let the magic happen
Perfect for: Feeding 4 hungry friends or family
Nutritional Info (Per Serving)
- Calories: 410-ish
- Protein: Let’s say 35g
- Fat: About 15g
- Carbs: Close to 35g
- Fibre: Solid 8g
- Sugars: Barely 6g
- Sodium: Around 600mg
Let’s Cook Harissa beef stew with potatoes and cauliflower
- Start by getting your pot warm and toasty. Olive oil in!
- Beef’s up. Brown those pieces and season them.
- Scoop the beef out for a moment. Onion and garlic? Your stage. Cook ‘em until they’re doing the cha-cha.
- Now’s the harissa moment. Stir it in.
- Beef, you’re back. Into the pot.
- Time to drown everything in the beef broth.
- Add your cumin, paprika, and ground coriander. Stir and get everything friendly.
- Wait for a boil, then dial down the heat and let it just chill.
- Cap on, and forget about it for 1.5 hours.
- Slide in the potatoes and cauliflower. Cook ‘em till they’re nice and soft.
- Give it a sip. More salt? More pepper? Your call.
- Get it into bowls and sprinkle that fresh coriander like you’re Picasso.
tips for the best Harissa beef stew with potatoes and cauliflower
- Want more kick? Harissa’s got your back. Add more.
- Got veggies lying around? Throw them in.
- Thick stew not your jam? Broth it up a bit more.
- Cast iron pots? They’re like the VIPs of cooking. If you have one, use it.
Serving and eating Harissa beef stew with potatoes and cauliflower
- Got bread? Great sidekick for the stew.
- Maybe pair it with some quinoa or brown rice if you’re into it.
- A little squeeze of fresh lemon juice can elevate the whole thing!
HARISSA BEEF STEW WITH POTATOES AND CAULIFLOWER
Okay, first off: have you ever mixed harissa into your beef stew? If not, brace yourself. We’re diving deep into this killer combo of Harissa beef stew with potatoes and cauliflower. Think of it as the culinary equivalent of a warm hug on a rainy day, but with a Middle Eastern twist.
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Nutritions
Nutrition Facts
HARISSA BEEF STEW WITH POTATOES AND CAULIFLOWER
Amount per Serving
Calories
410
% Daily Value*
Fat
15
g
23
%
Sodium
600
mg
26
%
Carbohydrates
35
g
12
%
Fiber
8
g
33
%
Sugar
6
g
7
%
Protein
35
g
70
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- A pound-ish of beef stew meat 450g
- Two big ol’ potatoes peeled and cubed
- One head of cauliflower just break it down to florets
- A dollop or three of harissa paste 45ml
- A swig of olive oil 30ml
- A single onion finely chopped
- Three garlic cloves minced up
- About 4 cups of your beefiest beef broth 950ml
- A sprinkle of ground cumin 5ml
- A touch of smoked paprika 5ml
- A pinch of ground coriander 2.5ml
- Salt and pepper? Yeah as you like it.
- Fresh coriander chop it up however you want
Instructions
- Start by getting your pot warm and toasty. Olive oil in!
- Beef’s up. Brown those pieces and season them.
- Scoop the beef out for a moment. Onion and garlic? Your stage. Cook ‘em until they’re doing the cha-cha.
- Now’s the harissa moment. Stir it in.
- Beef, you’re back. Into the pot.
- Time to drown everything in the beef broth.
- Add your cumin, paprika, and ground coriander. Stir and get everything friendly.
- Wait for a boil, then dial down the heat and let it just chill.
- Cap on, and forget about it for 1.5 hours.
- Slide in the potatoes and cauliflower. Cook ‘em till they’re nice and soft.
- Give it a sip. More salt? More pepper? Your call.
- Get it into bowls and sprinkle that fresh coriander like you’re Picasso.
Notes
TIPS Want more kick? Harissa’s got your back. Add more. Got veggies lying around? Throw them in. Thick stew not your jam? Broth it up a bit more. Cast iron pots? They’re like the VIPs of cooking. If you have one, use it. SERVING IT RIGHT Got bread? Great sidekick for the stew. Maybe pair it with some quinoa or brown rice if you’re into it. A little squeeze of fresh lemon juice can elevate the whole thing!
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