I think you going to like this recipe…
The most rewarding recipes are the ones that combine new ingredients and create a taste that did not expect. I am always trying to do this and this week I have been experimenting with Harissa Sauce in Moroccan cuisines. I choose Harissa because I was looking for something that I could combine with the sweet taste of fruit that would add something unique. This combination really exceeded my expectation on all counts. My husband said its one of the best dishes I ever made! I only had 5 minutes to take the picture as he was standing with the spoon behind me, waiting for me to finish so he can eat. The taste is incredible, savory, sweet, spicy, tangy and you can’t just stop eating. Hope you try this recipe and like it as much as we did!
Similar recipe: Stewed Beef with Tomatoes, Chipotle Peppers and Currants
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Moroccan Beef with Harissa and Fruit
- 2 1/2 -3 lb beef stew meat like beef chuck, fat trimmed and cut into 2-inch chunks for stewing
salt and pepper to taste
- 2-4 tablespoons olive or vegetable oil; divided
- 4 cloves garlic, smashed from skins
- 2 medium carrots, chopped
- 1 onion, chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon ground coriander
- ¼ teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 cup Harissa sauce (click to see that one i used)
- 1/2 cup dried apricots
- 1/2 cup pitted prunes
- Small piece cinnamon stick
- 1 can 15 ounces crushed tomatoes
- 1/2 cup water or more if needed
- Handful fresh parsley or cilantro leaves, chopped
- 2 tablespoons fresh mint leaves, chopped (optional)
- Serving suggestions: rice and salad
- Preheat oven to 350 F.
- Pat the meat dry and sprinkle with salt and pepper.
- Heat a large Dutch oven with the oil over medium-high heat. Brown the meat in batches and remove to a plate. Add more oil, as necessary.
- Add the garlic, carrots, onions, cumin, paprika, coriander, turmeric, and some salt and pepper.
- Add harissa sauce along with the cinnamon stick, water, tomatoes, apricots and prunes.
- Return beef to the Dutch oven. Stir, cover tightly with a layer of aluminum foil and lid, and cook in the oven for 1 1/2 to 2 hours or until very tender.
- Remove the cinnamon stick. Stir in fresh herbs like parsley and cilantro and fresh mint if desired.
- Adjust seasoning if needed.
- Serve with rice and salad.
This dish may also be cooked on the stove over low heat for 2 hours, or until meat is tender.