Harissa Beef Stew with Beans and Chard

A simple, one pot meal that delivers big flavor with minimal effort. This harissa beef stew with beans and chard is spicy, bright, and deeply comforting. Beef cooks low and slow with harissa, preserved lemon, and apple cider vinegar until tender and flavorful. The beans absorb the broth, the chard softens into the stew, and everything is finished with Greek yogurt, pickled red onions, and fresh dill for balance and freshness.

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Table of Contents

• New year new stew
• Everything you need to make this recipe
• How to make this harissa beef stew
• Servings and pairings
• Storage and make ahead recommendations
• Recipe FAQs
• Want more soup recipes?
• Harissa Beef Stew with Beans and Chard Recipe

Everything you need to make this recipe

This recipe utilizes a mix of pantry staples and easy to find ingredients that come together to make something far greater than the sum of its parts. Nothing here is hard to track down, and each ingredient plays a clear role in building a stew that is bold and balanced.

• beef chuck roast, s&p + olive oil: The beef gets a quick sear before braising, which helps render some of the fat and build flavor. This extra step keeps the stew rich without feeling oily and gives the meat a better texture once it is fully cooked.

• harissa + apple cider vinegar + maple syrup + onion + garlic + cherry tomatoes + chicken broth + preserved lemon + beans + chard: Everything except the beans and chard braises together, allowing the flavors to deepen and concentrate. The beans and chard are added toward the end so they can soak up the broth and soften just enough while still holding their shape.

• Greek yogurt + pickled red onions + dill: Optional, but strongly encouraged. The Greek yogurt adds a tangy creaminess that melts into the stew, while the pickled red onions bring crunch and acidity and the dill adds freshness and vibrance right before serving.

Kitchen equipment needed:

• chef’s knife + cutting board
• large Dutch oven (7 quarts or larger)
• tongs
• stirring spoon
• large mixing bowl

How to make this harissa beef stew

1. Season and sear the beef

Season the beef generously and sear it in olive oil until deeply browned on both sides, then set it aside to make way for the braising base.

2. Prepare the braising base

Whisk the harissa, apple cider vinegar, and maple syrup directly into the pot, scraping up the browned bits, then add the beef back along with the onion, garlic, tomatoes, broth, and preserved lemon.

3. First braise

Cover the Dutch oven and let everything cook low and slow in the oven until the beef is tender and the flavors have had time to fully develop.

4. Second braise

Add the beans, season lightly, and return the covered pot to the oven so the beans can soak up the broth and become part of the stew.

5. Shred the beef

Stir the chard into the pot, shred the beef with two forks, and return it to the stew so everything comes together.

6. Serve and enjoy

Ladle the stew into bowls and finish with Greek yogurt, pickled red onions, and fresh dill for a bright, creamy, and satisfying finish.

Servings and pairings

This is the kind of winter stew that works just as well for a relaxed weekend as it does for a cozy dinner party. Serve it with a simple winter salad, a crusty loaf of bread for soaking up the broth, and something chocolatey for dessert to round things out.

• Weekend dinner – Let the oven do the heavy lifting. Everything cooks in one Dutch oven, giving you a mostly hands off dinner that feels far more special than the effort it requires.
  
• Cozy winter dinner party – The toppings do a lot of the work here. Greek yogurt, pickled red onions, and fresh dill make the stew feel intentional and polished, proving that a big pot of stew can absolutely be dinner party worthy.

Drink Pairings:

• Wine: Grenache or Syrah (medium bodied red) — The fruitiness softens the spice from the harissa, while the acidity stands up to the preserved lemon and rich broth.
• Beer: Belgian style saison — The slight funk, carbonation, and crisp finish cut through the richness of the stew and play nicely with the spice and herbs.
• Cocktail: Negroni — The bitterness cuts through the richness of the stew and pairs well with the herbs and spice.
• NA option: Grapefruit and rosemary spritz — It is bright, herbal, and slightly bitter, which works beautifully with the spice in the stew.

Storage and make ahead recommendations

This stew can be made up to three days in advance and stored directly in the Dutch oven in the refrigerator. It is an ideal option for weeknight dinners or lunches throughout the week, since the flavors continue to develop as it sits. Reheat gently on the stovetop or in the microwave until warmed through, then finish with fresh toppings before serving. Leftovers keep well in the refrigerator for up to three days.

Want more soup recipes?

Here are some of my latest soup and stew recipes perfect for any gathering:

If you make this, tag me on Pinterest or Instagram so I can see it — few things bring me more joy than scrolling through and spotting what you’ve cooked.

Questions? Comments? Reviews? Leave them below. This is the best way to reach me, and yes, I actually read them.

Xoxo, Lee

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