Red Harissa Beef Stew

Comforting, mildy spicy and warm, this stew is a must in the winter or fall season. It's full of flavor and sticks to your ribs, leaving you satisfied without spending too much time in the kitchen.

TIME: 1 - 2 hours

SERVES: 2 - 4 people

What you'll need:

• Stock pot or dutch oven 
• 1 lb of 1 inch cubed tri-tip or chuck roast
• 1 small white onion
• 2 medium carrots 
• 2 cloves of garlic
• 5 oz tomato paste (Mutti)
• 5 ounces harissa paste ( 4 ounces for medium heat) (La Femme du Cap Bon)
• 1/2 cup merlot (Coppola is excellent)
• 32 ounces beef broth
• 15 ounce can of garbanzo beans
• 6 smashed cardamom pods
• 1 cinnamon stick
• 1 cup golden raisins
• 2 tbl vegetable oil
• Rustic olive bread

1. Heat dutch oven over medium high heat with vegetable oil
2. Add meat to the hot pan and brown meat. Don't worry about cooking it through, you just want to brown the outside of the meat. Remove the meat from the pan once browned and set aside.
3. Once all the meat has been browned, add the onion and carrots and cook for 1-2 minutes until onions are translucent.
4. Crush cardamom pods with the back of your knife to release the flavor and add to the pan along with the cinnamon stick. This allows the spices to develop.
5. Add the wine and pick up all the bits at the bottom of the pan.
6. Add the meat back in along with the beef broth, harissa paste, tomato paste and garbanzo beans.
7. Simmer for at least 1 hour partially covered to allow the stew to thicken
8. During the last 15 minutes of cooking add 1 cup of golden raisins
9. Serve the stew in a bowl on top of rustic olive bread. The bread soaks up some of the thick sauce and becomes a part of the stew, offering a chewy, creamy texture.