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.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 465 Calories; 165.6 Calories from fat; 18.4g Total Fat (8.1 g Saturated Fat; 0 g Trans Fat; 0.6 g Polyunsaturated Fat; 6.4 g Monounsaturated Fat;) 132 mg Cholesterol; 559 mg Sodium; 29 g Total Carbohydrate; 4.3 g Dietary Fiber; 42 g Protein; 5.5 mg Iron; 798 mg Potassium; 3.8 mg NE Niacin; 0.5 mg Vitamin B6; 2.7 mcg Vitamin B12; 12.1 mg Zinc; 31.5 mcg Selenium; 148.4 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, and Potassium.
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