Harissa beef, tomato and lentil stew
MAKES 6 PORTIONS PREP AND COOK TIME 2 HOURS 10 MINUTES
2 tablespoons extra virgin olive oil 800g beef chuck steak, cut into 3cm pieces
1 large onion (200g), chopped coarsely
2 cloves garlic, chopped coarsely 2 tablespoons tomato paste 1½ tablespoons harissa paste
1 fresh bay leaf
1 litre (4 cups) salt-reduced beef stock
2 x 400g cans cherry tomatoes
2 x 400g cans chickpeas, drained, rinsed
400g can brown lentils, drained, rinsed
ASSEMBLY INGREDIENTS 600g green beans, trimmed, boiled, steamed or microwaved Greek yoghurt, to serve mint leaves, to serve
1 Heat 1 tablespoon oil in a large cast iron casserole dish over medium-high heat. Brown beef in batches for 4 minutes, stirring occasionally. Transfer to a plate or bowl.
2 Add another 1 tablespoon oil to pan. Cook onion and garlic, stirring, for 3 minutes. Return beef to pan. Add pastes and bay leaf; cook, stirring, for 1 minute. Add stock and tomatoes; bring to the boil. Season. Reduce heat to low; cook, covered, for 1½ hours. Stir in chickpeas and lentils. Cook, uncovered, over medium heat for a further 20 minutes until beef is tender and sauce thickens slightly.
ASSEMBLY Serve stew with beans and yoghurt. Top with mint leaves. TO FREEZE Divide stew into 6 individual portions and store in freezer-proof, microwave-safe containers. Label and freeze.
TO REHEAT Thaw in fridge or microwave on DEFROST for 10-15 minutes. Heat on HIGH for 3 minutes or until stew is warmed through.