Harissa beef stew with potatoes and cauliflower

Author: Rebecca Johnston

Photographer: Melanie Jenkins

Serves: 4

Time to make: 1 hr 45 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

spray oil
1 tablespoon harissa paste
1 teaspoon crushed garlic
600g beef blade steak
1 red onion, finely chopped
1 cup sliced button mushrooms
400g can chopped tomatoes
2 ½ cups salt-reduced liquid beef stock
½ head cauliflower, florets only
3 potatoes, peeled, cubed
2 tablespoons cornflourcornstarchX, mixed to paste with 2 tablespoons water
⅓ cup fresh parsley, chopped

Instructions

Stay Awake

1 Heat a heavy-based pot and spray with oil. When hot, add harissa paste, garlic and beef. Brown meat all over. Add onion and mushrooms. Fry until softened.

2 Add the remaining ingredients except cornflour and parsley. Stir well then cover and simmer for 1 1/2 hours.

3 Just before serving add cornflour paste to thicken sauce and sprinkle with parsley.

Serving suggestion

Serve with rice.

Variations

Make it gluten free: Check stock and cornflour are gluten free.

Nutrition Info (per serve)

Calories 387 cal

Kilojoules 1620 kJ

Protein 42 g

Total fat 12 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 10 g

Dietary fibre 6 g

Sodium 490 mg

Calcium 100 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.