Slow-Cooker Harissa Beef Stew With Lemon Yogurt
Recipe GLPR06539a458b3359
A deeply flavored beef stew made with warm spices inspired by harissa, slow-cooked until tender with root vegetables, finished with a bright lemon yogurt topping. The combination of cumin, paprika, cinnamon, and ground chile creates a rich, complex sauce, while roasted tomatoes and wine add depth. Orange zest and bay leaves enhance the aromatic profile. Serve this comforting stew over crusty bread or with the cooling lemon yogurt drizzle.
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Ingredients
1 cup All-purpose flour
2 pounds Beef chuck, cut into 2-inch cubes
Kosher salt
Freshly ground black pepper
2½ tablespoons Olive oil
1 cup Red wine
1 tablespoon Worcestershire sauce
4 Garlic cloves, thinly sliced
14½ ounces Fire-roasted diced tomatoes (canned)
1½ cups Low-sodium beef broth
1 pound Small potatoes, preferably fingerlings
1 medium Onion, roughly chopped
2 medium Carrots, peeled and roughly sliced
¼ cup Jarred peperoncini, sliced
1 teaspoon Paprika
1 teaspoon Ground chile powder (ancho or guajillo)
1½ teaspoons Ground cumin
¼ teaspoon Ground cinnamon
½ teaspoon Ground coriander
½ teaspoon Dried mint
½ teaspoon Ground caraway seed
2 (1-inch strips) Orange zest strips
2 Bay leaves
1 cup Plain yogurt
1 teaspoon Lemon zest
Directions
Pat the beef cubes dry with paper towels. Season generously with kosher salt and black pepper. Place the flour in a shallow bowl and dredge the beef cubes, shaking off excess flour.
Heat the olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, brown the flour-coated beef on all sides until golden, about 3 to 4 minutes per side. Transfer the browned beef to the slow cooker.
In a small bowl, whisk together the paprika, ground chile powder, cumin, cinnamon, coriander, dried mint, and caraway seed. Set the spice blend aside.
Pour the red wine into the skillet to deglaze, scraping up any browned bits with a wooden spoon. Let simmer for 1 minute, then transfer to the slow cooker.
Add the Worcestershire sauce, sliced garlic, fire-roasted tomatoes with their juices, beef broth, onion, carrots, potatoes, peperoncini, orange zest strips, bay leaves, and the reserved spice blend to the slow cooker. Stir to combine.
Cover and cook on low for 8 hours, or until the beef is very tender and vegetables are fully cooked through. The internal temperature of the cooked beef should reach 145F.
In a small bowl, stir together the plain yogurt and lemon zest until well combined.
Discard the bay leaves and orange zest strips. Ladle the stew into bowls and top each serving with a spoonful of the lemon yogurt mixture.
