Ingredients

• 1 2 lbs chuck roast trimmed and cubed into approximately 1-inch cubes
• 3 tablespoons all-purpose flour
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 2 stalks celery(chopped
• 1 medium onion chopped
• 2 large carrots sliced
• 4 cloves garlic sliced
• 2 cups beef stock
• 3 small plum tomatoes coarsely chopped
• 1 cup dried apricots coarsely chopped
• Celery leaves for garnish
• Harissa
• 2 dried chipotle peppers
• 4 dried New Mexico chili peppers
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 4 cloves garlic
• 1/4 cup olive oil
• 1 teaspoon red wine vinegar
• Salt to taste

Directions

• Combine flour, salt and pepper on a plate and dredge beef pieces.
• Heat olive oil over medium-high heat in a Dutch oven and brown beef evenly in batches. Pour off excess drippings.
• Combine the paprika, coriander, turmeric, cumin, ginger and cayenne and sprinkle over beef. Add the celery, onion, carrot, garlic and beef broth.
• Bring to a boil, reduce heat to low, cover and cook 1 1/4 hours to 1 1/2 hours. Alternately, combine the ingredients in an electric pressure cooker and cook on high for 22 minutes.
• Add the apricots and tomatoes and cook an additional 15 minutes on the stovetop or 1 more minute on high in the pressure cooker.
• Garnish with celery sprigs and serve with harissa.
• Harissa
• Place peppers in a small saucepan with enough water to cover. Bring to a boil. Turn off heat and let stand 20 minutes.
• Remove stems and seeds and transfer to a food processor or blender.
• Combine cumin and coriander in a dry, nonstick skillet and toast briefly until fragrant, about 30 seconds.
• Add to the peppers along with garlic, olive oil and red wine vinegar. Blend to a smooth paste. Season to taste with salt. Serve with stew.

Notes

• 3-12-25
• All the spices I used were Indian and I used Lal Mirch (Red Chili Powder) instead of Cayenne. I also didn't add apricots.

Photos