Ingredients:

  • 3 lb beef chuck roast, cut into large chunks
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 large yellow onion, diced
  • 3 medium carrots, cut into 1-inch chunks
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 4 tbsp harissa paste
  • 1 tbsp tomato paste
  • 2 cups beef broth
  • 1 cup dry red wine
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 tbsp fresh lemon juice
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Season the beef chunks generously with kosher salt and black pepper.
  2. Heat olive oil in a 6-quart Dutch oven over medium-high heat. Sear the beef on all sides until a deep brown crust forms (about 3-5 minutes per side), then remove beef and set aside.
  3. In the same pot, add the diced onion, carrots, and celery. Sauté until the onions are translucent.
  4. Stir in the minced garlic, harissa paste, and tomato paste. Cook for 2 minutes until the paste darkens and becomes fragrant.
  5. Deglaze the pot by pouring in the dry red wine, scraping the bottom of the pan with a wooden spoon to release the browned bits.
  6. Return the seared beef to the pot. Add the beef broth, fresh thyme, and fresh rosemary.
  7. Cover and cook on low for 3-4 hours in the Dutch oven or 8 hours in a slow cooker until the beef is fork-tender.
  8. Stir in the fresh lemon juice and garnish with chopped parsley before serving.