Harissa beef stew with potatoes and cauliflower

Author: Rebecca Johnston

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 1 hr 45 mins

Hands-on time: 15 mins

Ingredients

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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

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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 387cal

Kilojoules 1620kJ

Protein 42g

Total fat 12g

–Saturated fat 3g

Carbohydrates 30g

–Sugars 10g

Dietary fibre 6g

Sodium 490mg

Calcium 100mg

Iron 5.5mg

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.

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