Beef Hamin

1. Broil the Potatoes

Preheat your broiler and toss the quartered Yukon Gold potatoes with 2 tablespoons of olive oil and ½ teaspoon of salt. Spread them evenly on a sheet pan and broil them for 12 to 15 minutes, until they are golden and slightly crispy.

2. Season and Broil the Beef

Combine the cubed beef chuck with 1 teaspoon of salt, 1 tablespoon of olive oil, and a heaping teaspoon of harissa. Once seasoned, lay the beef on a sheet pan and broil for 8 to 10 minutes, until it develops a rich, caramelized exterior.

3. Create Tomato Paste Mixture

Dissolve a heaping tablespoon of tomato paste in 1 cup of hot water, creating a flavorful base for your stew.

4. Assemble the Stew

Into the large stew pot, add the soaked and drained chickpeas and wheat berries, along with the pitted dates, dried apricots, onion wedges, a handful of cilantro leaves, two cinnamon sticks, ½ cup of harissa, and 2 teaspoons of salt. Pour in the remaining 3 cups of hot water and gently nestle in the broiled beef and potatoes.

5. Slow Cook in the Oven

Place the stew pot in an oven preheated to 250ºF and cook for about 4 hours, until the flavors meld and the beef is tender.