This can be eaten like stew but it's very intense. Adding the cream before serving cuts the intesity a bit. This could also be served over couscous or rice, to cut the intensity somewhat. It's also good served with bread and butter. The stew is very good and flavorful, and the beef gets very tender.
Pat the beef dry and season all over with salt and pepper. Heat oil in a large, heavy-bottomed soup pot. Once very hot, brown the beef on all sides.
Add the celery and onions to the pot and cook for 5 minutes or until softened. Add the harissa paste and cook for 3-5 minutes. Add the flour and stir to coat everything in the pot and cook for 1 minute more.
Add the broth and reduce heat to medium low and stir continuously until the flour is completely incorporated into the liquid and the broth is smooth. Add the can of tomatoes
Add the seasonings.
Carefully add carrots and potatoes and bring to a boil. Reduce heat, cover, and cook for at least 1 hour 30 minutes, stirring occasionally throughout cooking.
To serve, ladle into bowls and drizzle with heavy cream. The cream makes a lot of difference.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (209g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 193 (61%)|
|Amt Per Serving||% DV|
|Total Fat 21.5g||29 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 74.8mg||23 %|
|Sodium 263.1mg||9 %|
|Potassium 443.2mg||12 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 7.4g|
|Protein 22.3g||32 %|
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Calories per serving: 318
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