Slow Cooker Harissa Beef Stew with Chickpeas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty and spicy beef stew slow-cooked with North African harissa, tender chickpeas, and aromatic spices for a warming meal. This Ethiopian-inspired beef recipe, ready in about 440 minutes, pairs beef chuck, cut into 1-inch cubes, harissa paste, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 420 min Serves 6 Ethiopian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs beef chuck cubes seasoned with 1 1/2 tsp salt and 1/2 tsp black pepper, searing for 3-4 minutes per side until browned all over.
  2. Step 2: Transfer the beef to a slow cooker and add 1 large diced onion, 4 minced garlic cloves, 3 tbsp harissa paste, 1 tsp ground cumin, and 1 tsp smoked paprika. Stir to combine.
  3. Step 3: Pour in 2 cups beef broth, 1 can (14.5 oz) diced tomatoes with juices, and 1 can (15 oz) drained chickpeas. Mix gently.
  4. Step 4: Cover and cook on low for 7-8 hours or high for 4-5 hours until beef is tender and sauce has thickened.
  5. Step 5: Stir before serving and garnish with 1/4 cup chopped fresh cilantro. Serve over couscous or rice if desired.

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