1 pound beef for stew, cut into 4 pieces
3 garlic cloves, peeled and minced
Sea salt and freshly ground black pepper
½ teaspoon ground cumin
½ teaspoon ground coriander seeds
1 teaspoon ground ginger
¼ teaspoon turmeric powder
Pinch saffron threads
3 tablespoons olive oil
2 tablespoons harissa (click here, or use 1 tablespoon Tabasco sauce)
3 cups vegetable broth
2 carrots, peeled and cubed
2 zucchini, cubed
2 parsnips, peeled and cubed
1 small butternut squash, peeled, seeded and cubed
Fresh parsley for garnish (optional)
Place beef in a large pot with garlic, sea salt, pepper, cumin, coriander, ginger, turmeric, and saffron. Add olive oil and sauté over medium heat, turning beef occasionally, until browned on all sides, 8 to 10 minutes.
Add harissa (or Tabasco sauce) and cook, 3 minutes. Stir in vegetable broth, cover and cook, 50 to 60 minutes.
Add carrots, zucchini, parsnips and butternut squash and cook, covered, until vegetables and beef are done, 20 to 30 minutes. To serve, plate and garnish with parsley.
We have slightly adapted this recipe from the original by Nisrine Merzouki, who took the accompanying photograph.