Posted on April 5, 2016

Beef with Peas and Harissa

My Recipes

This hearty recipe is the perfect comfort food.  Serve it with crusty rustic bread and harissa.

Beef and Peas 2 - Copy

Yield: 8 – 10


2 cups white wine

2 lbs beef chuck (stew meat), cut into 1 1/2 inch cubes

4 carrots, peeled and chopped

1 onion, chopped

1 Tbsp Herbes de Provence

4 Tbsp of tomato paste

1 teaspoon plus 1/4 cup of Harissa for serving (preferably Le Phare du Cap Bon from Tunisia)

2 cups of beef broth

4 lbs fresh or frozen peas

Salt and pepper

Flour for dredging

Olive oil for browning


Season the meat heavily with salt and pepper then lightly dust the beef all over with flour. Place 2 or 3 tablespoons of oil in a large, heavy pot and set over medium heat.  Making sure the oil in the pan is hot, place the meat into the pot in batches and sear about 3 or 4 minutes per side until very well browned.  Don’t overcrowd. Transfer beef to another plate.  Repeat with the next batch of beef and add more oil if necessary.  Once meat has finished cooking, lower the heat of the pot to medium-low and add all the vegetables and herbs to the same pot and cook for about 10-15 minutes. Stir in tomato paste and 1 tsp of the harissa and continue to cook for another minute.

Add the wine and bring to a boil.  Cook for a few minutes to reduce.  Bring down the heat to low and add the broth.  Slowly add beef to the pot, cover, and simmer for 2 1/2 hours.  Add the peas and cook for an additional hour.  [Note: Some people prefer peas that are al dente and cooked far less.  This I leave up to you.]  Remove from heat and taste for seasoning.  Serve with extra harissa on the side and rustic bread.

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