Steps
- Heat 5 tablespoons of olive oil in a heavy pot over medium heat. Brown 450g of beef chuck, cut into large chunks on all sides.
- Add 4 crushed garlic cloves and enough boiling water to cover. Simmer for 45 minutes.
- Stir in 1.35kg of peeled white potatoes, cut into large chunks, 1 tablespoon of ground cumin, 1 tablespoon of harissa, and 2 tablespoons of tomato paste. Season with salt and pepper.
- Cover and simmer gently for another 45 minutes, until the beef and potatoes are tender. Add boiling water if needed, or uncover to reduce, until the thick sauce reaches the meat and potatoes.
- Serve with the beef in the center and the potatoes around it; spoon over the sauce.