Harissa is the most important condiment used in Algerian and Tunisian cooking. Mix this spice blend with water and olive oil to make the traditional paste. This blend goes extremely well with vegetables. Something we have tried recently and really enjoyed, is using harissa in place of chili seasoning when making a fresh batch of chili. Local gardening expert and celebrity, Tony Works, won’t use anything else to make his prized Bloody Marys. The ingredients are: Pasilla chili, Ancho chili, caraway seed, coriander, cumin, ginger, cinnamon, sea salt, garlic.
Harissa Stew Recipe
2.5-3 lbs beef roast(chuck, top round, etc) ½ cup + 1 Tbsp olive oil, divided
3 Tbsp. Harissa Seasoning 2 Tbsp. minced garlic
4 yukon potatoes, halved 3 onions, quartered
2 Tbsp. olive oil 8 oz. tomato sauce
1 Maggi bouillon cube or beef bouillon cube 2 cups chicken stock or other stock
10-12 green or Kalamata olives, minced 1 lemon, juiced
Salt Extra virgin olive oil
1. Preheat oven to 350F. Heat a dutch oven over “medium-high” heat. Use a skillet if
planning to cook in a slow-cooker.
2. Add ¼ cup olive oil to pan. Sear roast on all sides and remove. Make harissa paste while
beef is searing.
3. To make harissa paste, combine 3 tablespoons olive oil, the harissa seasoning, and the
garlic in a small bowl. Stir thoroughly. Set aside.
4. After removing the beef from the pan, sear potatoes flat side-down and as many onion
quarters as will fit. Remove from pan and reduce heat to “medium.”
5. Add 2 tablespoons of olive oil and harissa to pan and stir, cooking about 1 minute or
until it begins to smell roasted and stick to the bottom of the pan.
6. Add tomato sauce and simmer until thickened and smells roasted, stirring occasionally.
7. Deglaze the pan with the chicken stock and lemon juice. Add bouillon cube and stir until
dissolved. At this time, if cooking in a slow cooker, transfer pan contents to slow cooker.
8. Add beef, olives, potatoes, and onions to pan. Bring to a boil, cover, and cook in oven
about 80 minutes or until beef is fork tender or reaches an internal temperature of
188F. For slow cooker, cook on “low” 6-8 hours or until beef meets same requirements.
9. Remove beef from cooking vessel and slice as thin as possible. Return to cooking vessel.
Adjust salt as needed. Serve 1 cup stew over basmati rice or couscous and top with 1
tablespoon of extra virgin olive oil(for flavor!).