slow cooked harissa spiced beef stew
|Autumn slow cooking at De Tout Coeur Limousin|
|slow cooked harissa spiced beef - cooking at De Tout Coeur Limousin|
With Autumn here the slow cooker is well and truly out and soups and stews are on the daily menu here at De Tout Coeur Limousin. The Limousin region is internationally renowned for its beef. Cattle are raised in large pastures on national parkland and are known for their quality and flavour.
Harissa is a common spice paste here in France - linked to the Moroccan and North African influence on the country. Commonly used as a spicy accompaniment to couscous and tagines - it's also great added to marinades for meat or vegetables. Harissa is usually flavoured with chilli, bell peppers, garlic and caraway however there are numerous variations depending on region and personal taste. One of my favourite recipe variations is this one from my old food blog for rose harissa chilli sauce
Although I often make my own harissa paste you can of course use a good shop-bought harissa in this recipe.
preparation time: 10-15 minutes
cooking time: 4-6 hours
Cooking tip: Regarding cooking time the longer the better - you can keep it on a very low/slow heat for up to 8 hours just keep checking to make sure it doesn't dry out. You can add a bit of stock/water if this is happening. It's done when the beef is tender and you can cut it with a spoon.
recipe author: De Tout Coeur Limousin
1kg stewing beef cut into large chunks (I of course used the local Limousin beef)
2 onions - roughly chopped
3 carrots - roughly chopped
3-4 cloves of garlic crushed.
250ml red wine
1 whole fresh chilli
2 tbs harissa paste
1 tbs black treacle (or use a dark brown sugar/honey if you can't get black treacle)
3-4 bay leaves
2 star anise
splash of red wine vinegar
2 tbs oil
salt and pepper to taste
2-3 tbs chopped fresh parsley, coriander or mint to garnish
- heat a large frying pan, add a few tbs oil and seal the beef for a few minutes until browned then transfer to the slow cooker or a large lidded casserole dish.
- deglaze the pan with the red wine and vinegar and make sure you get all the 'sticky bits' from the bottom of the pan then add to the slow cooker/casserole dish.
- add all the other ingredients, cover and cook on a low heat for 4-6 hours/until tender (see cooking tip above).
- garnish with chopped fresh coriander, mint, or parsley (or a mixture).
- I like to serve this with some wilted spinach and couscous and a bit of extra harissa on the side - but it's just as good with mash, rice or some good bread. Bon appetit!
My recipe for slow cooked harissa spiced beef is also featured this month on:
cooking with herbs hosted by Lavcnder and Lovage
credit crunch munch with a new addition blog, fuss free flavours and fabfood4all.co.uk
Shop local hosted by Elizabeth's Kitchen Diary
Slow Cooked Challenge hosted by Farmersgirl Kitchen