North African Harissa-Braised Beef Stew
Ingredients icon 14 Ingredients
Servings icon Makes 8 servings
Time icon HIGH for 6-1/4 hours or LOW for 9-1/4 hours




Alternate Cooking Method

  1. Place beef Chuck Roast pieces and flour into 4-1/2 to 5-1/2 quart slow cooker; toss to coat.  Add greens, tomatoes, onion, broth, raisins, 3 tablespoons harissa, ras el hanout and salt. Stir to combine. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking).

  2. Stir in cauliflower, chickpeas, goat milk and remaining 1 tablespoon harissa; continue cooking, covered, 30 minutes or until cauliflower is crisp-tender. Turn off slow cooker, let stand, covered, 5 minutes.

  3. Garnish with preserved lemon, lemon zest, okra, parsley and peanuts, as desired.

  4. Alternate Cooking Method

Nutrition Information

Nutrition information per serving: 465 Calories; 165.6 kcal Calories from fat; 18.4 g Total Fat; 8.1 g Saturated Fat; 0 g Trans Fat; 0.6 g Polyunsaturated Fat; 6.4 g Monounsaturated Fat; 132 mg Cholesterol; 559 mg Sodium; 29 g Total Carbohydrate; 4.3 g Dietary Fiber; 42 g Protein; 5.5 mg Iron; 798 mg Potassium; 3.8 mg NE Niacin; 0.5 mg Vitamin B6; 2.7 mcg Vitamin B12; 12.1 mg Zinc; 31.5 mcg Selenium; 148.4 mg Choline;

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