This recipe is sure to hit all your taste buds. Peppery harissa and other ingredients shake up your traditional beef stew recipe.

North African Harissa-Braised Beef Stew
  • HIGH for 6-1/4 hours or LOW for 9-1/4 hours
  • Makes 8 servings
  • Entrée

North African Harissa-Braised Beef Stew


  • 1 beef Boneless Chuck Roast (2-1/2 to 3-1/2 pounds), cut into 8 pieces
  • 1/4 cup all-purpose flour
  • 2 cups packed chopped fresh collard greens, stems removed
  • 1 can (14-1/2 ounces) unsalted diced tomatoes
  • 1 cup diced onion
  • 1 cup reduced-sodium beef broth
  • 1/2 cup golden raisins
  • 4 tablespoons harissa paste, divided
  • 3 teaspoons ras el hanout
  • 1 teaspoon salt
  • 2 cups roughly chopped cauliflower florets
  • 1 can (14-1/2 ounces) no-salt added chickpeas, drained and rinsed
  • 1 can (12 ounces) evaporated goat milk
  • Chopped preserved lemon, lemon zest, chopped pickled okra, chopped fresh parsley leaves, chopped roasted peanuts


  1. Place beef Chuck Roast pieces and flour into 4-1/2 to 5-1/2 quart slow cooker; toss to coat.  Add greens, tomatoes, onion, broth, raisins, 3 tablespoons harissa, ras el hanout and salt. Stir to combine. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking).

    Cook's Tip:

    Harissa powder can be substituted equally for harissa paste.

    Ras el hanout is a North African spice blend that can be found in the spice aisle of your grocery store.

  2. Stir in cauliflower, chickpeas, goat milk and remaining 1 tablespoon harissa; continue cooking, covered, 30 minutes or until cauliflower is crisp-tender. Turn off slow cooker, let stand, covered, 5 minutes.

    Cook's Tip:

    Evaporated milk may be substituted for evaporated goat milk.

    Additional harissa may be added, as desired.

  3. Garnish with preserved lemon, lemon zest, okra, parsley and peanuts, as desired.

    Cook's Tip: Serve over cous cous, if desired.
Alternate Cooking Method
  1. Alternate Cooking Method

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