Clementine and harissa braised beef stew

clementine and harissa braised beef stew

Clementine & harissa braised beef stew

A spicy winter warmer of a dish. My clementine and harissa beef is the perfect thing for a cold evening. The clementine adds a citrus tang that cuts through the richness of the beef, and works well with the chilli and spices in the harissa. 

Good served with some steamed greens and couscous, rice or flat breads to mop up the intense and aromatic clementine and harissa sauce. 

As with all slow cooked stews it tastes even better the next day. 

A great way of using up any leftover clementines too. 

serves 6-8 

preparation time: 30 minutes

cooking time: 2 1/2 - 3 hours (cooking time will depend on the cut of beef)

recipe by: Ema at De Tout Coeur Limousin 

ingredients:

1 kg stewing beef, trimmed of excess fat/sinew and cut into large bite size pieces

1 litre beef stock 

1 tbsp cornflour

2 onions sliced 

2 carrots roughly chopped

5 cloves garlic crushed 

2-3 tbsp harissa paste (or to taste depending on the heat of your harissa) 

2 tbsp tomato purée 

1 tsp black treacle 

2 clementines finely chopped (leave the skin on and remove any pips) 

1 tsp coriander seeds 

1 tsp caraway seeds 

1 star anise 

2 tbsp cooking oil 

salt and pepper 

to garnish: 

clementine zest 

method: 

Season the beef with salt and pepper, sprinkle over the cornflour and mix well. Heat 1 tbsp oil in a large frying pan and brown the beef (in batches if necessary to avoid overcrowding). Transfer the beef to a bowl and leave to one side while you get on with the next step. 

Roast the coriander seeds, caraway seeds and star anise in a dry frying pan for a few minutes until aromatic. Add the remaining cooking oil, followed by the onions and carrots and fry until softened. Add the crushed garlic and chopped clementines for the last few minutes of cooking. 

Add the browned beef back to the frying pan along with the harissa paste, tomato puree, black treacle, beef stock, salt and pepper. Bring to the boil then reduce the temperature and cover and simmer on a low heat for 2 1/2 - 3 hours (or until the beef is tender). To serve remove the star anise and garnish with a grating of clementine zest. 

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