This recipe is sure to hit all your taste buds. Peppery harissa and other ingredients shake up your traditional beef stew recipe.
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).
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.
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.
Evaporated milk may be substituted for evaporated goat milk.
Additional harissa may be added, as desired.
Garnish with preserved lemon, lemon zest, okra, parsley and peanuts, as desired.