Sunday, September 13, 2020



This dish balances the sweet and savory with tangy Kalamata olives and golden raisins.



  • Harissa
  • 4 cloves garlic
  • 2 teaspoons salt
  • 1/4 cup olive oil
  • 2 cups beef broth
  • 1 teaspoon paprika
  • 4 cloves garlic, sliced
  • 2 large carrots, sliced
  • 2 dried chipotle peppers
  • 2 tablespoons olive oil
  • 2 stalks celery, chopped
  • Celery leaves, for garnish
  • 1 medium onion, chopped
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1 teaspoon red wine vinegar
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 3 tablespoons all-purpose flour
  • 4 dried New Mexico chili peppers
  • 1 cup coarsely chopped dried apricots
  • 1 teaspoon freshly ground black pepper
  • 3 small plum tomatoes, coarsely chopped
  • 2 pounds cubed and trimmed chuck roast
  • Salt, to taste



  1. STEW,  Combine flour, salt and pepper on a plate and dredge beef pieces.
  2. Heat olive oil over medium-high heat in a Dutch oven and brown beef evenly in batches. Pour off excess drippings.
  3. Combine the paprika, coriander, turmeric, cumin, ginger and cayenne and sprinkle over beef. Add the celery, onion, carrot, garlic and beef broth.
  4. Bring to a boil, reduce heat to low, cover and cook 1 1/4 hours to 1 1/2 hours. Alternately, combine the ingredients in an electric pressure cooker and cook on high for 22 minutes.
  5. Add the apricots and tomatoes and cook an additional 15 minutes on the stovetop or 1 more minute on high in the pressure cooker.
  6. Garnish with celery sprigs and serve with harissa.
  7. HARISSA: Place peppers in a small saucepan with enough water to cover. Bring to a boil. Turn off heat and let stand 20 minutes.
  8. Remove stems and seeds and transfer to a food processor or blender.
  9. Combine cumin and coriander in a dry, nonstick skillet and toast briefly until fragrant, about 30 seconds.
  10. Add to the peppers along with garlic, olive oil and red wine vinegar. Blend to a smooth paste. Season to taste with salt. Serve with stew. Enjoy your dinner!