Slow-Cooker Harissa Beef Stew With Lemon Yogurt Recipe Recipe

Name: Slow-Cooker Harissa Beef Stew With Lemon Yogurt Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 2 pounds of beef chuck, cut into 2-inch cubes; Kosher salt and freshly ground black pepper; 2 to 3 tablespoons olive oil; 1 cup red wine; 1 tablespoon Worcestershire sauce; 4 cloves garlic, thinly sliced; 1 (14.5-ounce) can diced, fire-roasted tomatoes; 1 1/2 cups homemade or store-bought low-sodium beef broth; 1 pound small potatoes, preferably fingerlings; 1 medium onion, roughly chopped (about 1 cup); 2 medium carrots, peeled and roughly sliced (about 1 cup); 1/4 cup jarred peperoncini, sliced; 1 teaspoon paprika; 1 teaspoon ground chile powder, such as ancho or guajillo; 1 1/2 teaspoons ground cumin; 1/4 teaspoon ground cinnamon; 1/2 teaspoon ground coriander; 1/2 teaspoon dried mint; 1/2 teaspoon ground caraway seed; 2 (1-inch) strips of orange zest; 2 bay leaves; 1 cup plain yogurt; 1 teaspoon lemon zest

Servings: persons

1 cup flour
2 pounds of beef chuck, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 to 3 tablespoons olive oil
1 cup red wine
1 tablespoon Worcestershire sauce
4 cloves garlic, thinly sliced
1 (14.5-ounce) can diced, fire-roasted tomatoes
1 1/2 cups homemade or store-bought low-sodium beef broth
1 pound small potatoes, preferably fingerlings
1 medium onion, roughly chopped (about 1 cup)
2 medium carrots, peeled and roughly sliced (about 1 cup)
1/4 cup jarred peperoncini, sliced
1 teaspoon paprika
1 teaspoon ground chile powder, such as ancho or guajillo
1 1/2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon dried mint
1/2 teaspoon ground caraway seed
2 (1-inch) strips of orange zest
2 bay leaves
1 cup plain yogurt
1 teaspoon lemon zest

1
Place flour in a large, shallow dish. Generously season beef with salt and pepper. Toss meat in flour to coat and shake off excess. Heat 1 tablespoon oil in a larges straight-sided saute pan over medium-high heat until shimmering. Add half of meat and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer to the slow cooker and repeat with remaining beef, adding more oil as needed.
2
When beef is browned, drain excess oil. Add wine to pan and scrape up any browned bits with a wooden spoon. Transfer to slow cooker.
3
Add Worcestershire sauce, garlic, tomatoes, beef stock, potatoes, onion, carrots, peperoncini, paprika, chile powder, cumin, cinnamon, coriander, mint, caraway, orange zest, and bay leaves to slow cooker. Season with salt and pepper. Set slow cooker to low setting and cook until meat is fork-tender and potatoes are easily pierced with a fork, about 8 hours. Discard bay leaves and orange zest.
4
Combine yogurt and lemon zest in a small bowl. Ladle stew into bowls and top with a dollop of lemon yogurt. Serve immediately.

1318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 cup flour, 2 pounds of beef chuck, cut into 2-inch cubes, Kosher salt and freshly ground black pepper, 2 to 3 tablespoons olive oil, and more.

Yes, Slow-Cooker Harissa Beef Stew With Lemon Yogurt Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Harissa Beef Stew With Lemon Yogurt Recipe

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