Slow Cooker Beef & Potato Harissa Stew
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You don't have to tell me twice that Harissa was like, so 2013/2014. My tastebuds just really don't care if the trend has passed: they have discovered spicy middle eastern flavors and are all about them. I've been going through a jar of this stuff per month and testing it out on eggplant, cauliflower, and stirred into sauces and soups.
This Harissa Stew has been one of my favorites: earthy and satisfying but with an edgy kick. Plus, I can make it in my Instant Pot on the slow cooker setting, which almost always wins me over. I like to make enough that it can serve us for a few meals, so that I we have some delicious to take for lunches and dinner is a no-brainer the next night. We ate the leftovers while marathon watching Lord of the Rings on a snow day, which probably didn't hurt my stew eating experience.
Slow Cooker Beef & Potato Harissa Stew
Spicy harissa adds a bold and exotic kick to this otherwise homey stew.
Serves: 8 | Total Time:
Ingredients:
- 1 pound beef chuck
- 1 tablespoon coconut oil
- 2 large carrots, diced
- 1/2 large yellow onion, diced
- 3 cloves garlic, minced
- 1 stick celery, diced
- 3-4 potatoes, diced (I used a mix of Hannah Sweet Potatoes and Red Potatoes)
- 1 can diced tomatoes
- 4 cups beef broth
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon coriander
- 1/2 teaspoon cumin
- Salt & pepper
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground ginger
- 2 tablespoon harissa + more for serving
- For garnish: Parsley
- For yogurt topping: 1/2 cup yogurt + juice and zest of 1 a lemon
Directions:
- Heat coconut oil in the bottom of your Instant Pot
on the “Sauté” setting. Once hot, place diced onion, celery, and minced garlic in pot. Cook until onion turns translucent. Add beef and brown on all sides.
- Once beef is browned, Add carrots, canned tomatoes, spices, a few dashes each of salt & pepper, and 2 tablespoons of harissa. Pour in broth, and stir everything together. Place lid on Instant Pot and turn to slow cooker setting. Cooker on low for 8-10 hours.
- Make lemon yogurt sauce by zesting and juicing lemon into small bowl and whisking with yogurt until smooth.
- Serve stew hot in bowls, and swirl in more harissa paste to taste (more if you like a lot of spice, less if you don’t). Top with a dollop of lemon yogurt sauce and a sprig of parsley.
on the “Sauté” setting. Once hot, place diced onion, celery, and minced garlic in pot. Cook until onion turns translucent. Add beef and brown on all sides.
