3 carrots, thinly sliced on an angle
1/2 massive celery root, peeled and minimize into 1-inch chunks (about 2 cups)
3/4 cup pitted prunes, chopped
1 1/4 kilos beef stew meat
1 tablespoon ras el hanout (Moroccan seasoning)
Kosher salt and freshly floor pepper
2 cups low-sodium hen broth
2 tablespoons tomato paste
1 cup couscous
2 teaspoons harissa paste, plus extra for serving
Recent cilantro, for topping
1. Stir the carrots, celery root and 1/2 cup prunes in a 6- to 8-quart sluggish cooker. Toss the meat with the ras el hanout, 1 teaspoon salt and some grinds of pepper in a big bowl. Organize on high of the greens. Whisk the hen broth and tomato paste in a small bowl or liquid measuring cup and pour over the meat and greens. Cowl and prepare dinner on low till the meat is tender, 7 to eight hours.
2. About quarter-hour earlier than serving, prepare dinner the couscous because the label directs.
3. Skim the fats off the highest of the stew with a ladle and discard. Stir within the harissa and season with salt and pepper. Divide the couscous and stew amongst bowls. High with the remaining 1/4 cup prunes and cilantro; serve with extra harissa.