This hearty stew is packed with rich spices and tender beef, bringing a warm, comforting flavor inspired by North African cuisine. It’s perfect for cozy dinners when you want something both flavorful and satisfying.
Start by cooking the beef in a large pot over medium heat, stirring occasionally, until it’s nicely browned—this should take about 5 to 7 minutes. Toss in the onions and garlic, and keep cooking, stirring now and then, until the onions have softened, which usually takes around 5 to 10 minutes. Next, stir in the harissa, making sure the beef is well coated, and let it cook for another couple of minutes to bring out the flavors. Season everything with a good pinch of salt and some pepper.
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Step 2
Pour in enough water to just cover the beef and bring the whole pot to a boil. Once boiling, add the potatoes and tomatoes, then lower the heat to a gentle simmer. Let it cook slowly for 2 to 3 hours, or until the beef is tender and the potatoes are cooked through. Give it a taste toward the end and adjust seasoning if needed before serving.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Brown the beef well before simmering to develop deeper flavor.
- Use fresh spices or toast dried ones lightly to enhance their aroma.
- Let the stew cook slowly on low heat to make the meat tender and flavorful.
Why you’ll love it
This dish is full of rich, warm flavors that come from a mix of fragrant spices and tender beef. It’s comforting and satisfying, perfect for chilly days or when you want a hearty meal with a twist. The slow cooking makes the meat melt in your mouth, while the spices add a unique and delicious complexity.
Serving ideas
Serve this stew with warm flatbread or couscous to soak up the sauce. A side of roasted vegetables or a simple green salad can add freshness and balance. Garnish with fresh herbs like cilantro or parsley for a bright finish.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve after a day. You can also freeze the stew for up to 3 months; thaw it overnight in the fridge before reheating gently on the stove.
