Salsa made from roasted vegetables is delectable and works well with fish, chicken, nachos, tacos, and chips.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 15 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 ¼ pounds beef stew meat, cut into 3/4-inch cubes
- 2 onions, roughly chopped
- 2 cloves garlic, chopped
- 2 tablespoons harissa
- salt and ground black pepper to taste
- water to cover
- 2 potatoes, chopped
- 1 (14.5 ounce) can chopped tomatoes
Instructions
- Cook and stir beef in a stockpot over medium heat until browned, 5 to 7 minutes. Add onions and garlic; cook and stir until onions are softened, 5 to 10 minutes. Stir harissa into beef mixture until coated; cook and stir for 2 minutes more. Season beef mixture with salt and pepper.
- Pour enough water over beef to completely cover ingredients and bring to a boil. Add potatoes and tomatoes to stew; reduce heat to medium-low and simmer until beef and potatoes are tender, 2 to 3 hours.
Nutrition Facts
| Calories | 427 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 4 g |
| Protein | 31 g |
| Saturated Fat | 9 g |
| Sodium | 224 mg |
| Sugars | 5 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I did not care for this recipe. No substitutions were made.