Garlic-Harissa Beef and Chickpea Stew

This Garlic-Harissa Beef and Chickpea Stew is the kind of dinner that rewards patience. Chunks of beef chuck are seared until deeply browned, then slow-simmered with a generous amount of garlic, smoky-spicy harissa paste, and crushed tomatoes until the meat is fork-tender and the broth has thickened into a rich, warming sauce. Chickpeas add a second layer of plant-based protein and a satisfying, creamy bite, making this a true high-protein, one-pot meal that doesn't skimp on flavor. Rooted in North African and Mediterranean flavors, this stew leans on harissa — a fiery chili paste made from roasted peppers, garlic, and warming spices — to build complex heat without needing a long list of specialty ingredients. Cumin, smoked paprika, and a bay leaf round out the broth, while a finishing squeeze of lemon and fresh herbs brighten every spoonful. Serve it in bowls as-is for a low-carb, protein-forward dinner, or ladle it over couscous, rice, or warm crusty bread to soak up the sauce. Beyond its bold flavor, this stew is built for anyone following a high-protein eating pattern. Between the beef and the chickpeas, each serving delivers substantial protein to support muscle maintenance and keep you satisfied for hours, while the tomato-based broth keeps things lighter than a cream-based stew. It's an excellent make-ahead dinner, since the flavors deepen even further after a day in the fridge.

Ingredients

• 2 lbBeef chuck, cut into 1.5-inch chunks, trimmed of excess fat
• 1.5 tspsalt
• 0.5 tspblack pepper
• 3 tbspolive oil, divided
• 1 largeyellow onion, diced
• 8 clovesGarlic, minced
• 3 tbspharissa paste, adjust to taste
• 1 tspground cumin
• 1 tspsmoked paprika
• 2 tbsptomato paste
• 28 ozcrushed tomatoes, one large can
• 2 cupbeef broth
• 1 leafbay leaf
• 2 15 oz cansChickpeas, drained and rinsed
• 1 tbsplemon juice
• 0.25 cupFresh parsley or cilantro, chopped, for garnish

Method

1. Pat the beef chunks dry and season generously with salt and black pepper.
2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides, about 3-4 minutes per batch. Transfer seared beef to a bowl and set aside.
3. Add the remaining tablespoon of olive oil to the pot. Add the diced onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. 5:00
4. Stir in the minced garlic, harissa paste, cumin, and smoked paprika. Cook, stirring constantly, until fragrant, about 1 minute. 1:00
5. Add the tomato paste and cook for another minute, stirring to coat the onions and garlic. 1:00
6. Pour in the crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pot. Add the bay leaf and return the seared beef (along with any accumulated juices) to the pot.
7. Bring the stew to a boil, then reduce heat to low, cover, and simmer gently until the beef is very tender, about 1.5 hours, stirring occasionally. 90:00
8. Stir in the chickpeas and continue to simmer, uncovered, until the broth thickens slightly and the chickpeas are heated through, about 20 minutes. 20:00
9. Remove the bay leaf and stir in the lemon juice. Taste and adjust salt, pepper, or harissa as needed.
10. Ladle the stew into bowls and garnish with fresh parsley or cilantro before serving.