Tunisian-Style Beef & White Bean Casserole by Jamie Oliver

Ingredients

• 2 tbsp olive oil
• 1 kg (2.2 lb) beef stewing cuts, cut into large chunks
• 3 medium onions, roughly chopped
• 5 cloves garlic, minced
• 1 tbsp harissa paste
• 1 tbsp ras el hanout
• 3 medium fresh tomatoes, roughly chopped
• 1 tbsp tomato paste
• 1 l (4 cup) beef stock
• 2 cans (400g/15 oz each) white beans, drained and rinsed
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste
• 1/4 cup fresh coriander, chopped, for garnish

Instructions

1. Preheat oven to 180°C (350°F). Heat olive oil in a large oven-safe pot or Dutch oven over high heat.
2. Sear the beef chunks in batches until well browned on all sides, about 3-4 minutes per batch. Remove beef and set aside.
3. Reduce heat to medium, add the chopped onions to the pot, and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
4. Stir in the minced garlic, harissa, and ras el hanout. Cook for 1 minute until fragrant.
5. Add the chopped fresh tomatoes and tomato paste to the pot. Cook for 2-3 minutes, stirring to combine.
6. Return the seared beef to the pot. Pour in the beef stock, then add the drained and rinsed white beans. Season with salt and black pepper.
7. Bring the mixture to a gentle simmer, then cover the pot with a lid.
8. Transfer the covered pot to the preheated oven and bake for 2 hours, or until the beef is fork-tender.
9. Serve the casserole hot, garnished with fresh chopped coriander.