temrika meslalla (garlic beef with green olives)

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Serves: 4-6
Preheat oven to 350
What you need:  
1/4 cup olive oil
2 lbs beef  cut in medium-large chunks (I used NYstrip, which I sliced into strips on a bias. You can use beef chuck.)
1/4 cup flour (I used rice flour.)
1/2 tsp sea salt
1 tsp coarse ground pepper
1 tbl cumin
1  tbl smoked paprika
1/2 tbl harissa
1/4 cup red wine (can substitute water)
5 cups large chunk chopped tomatoes (about 2 lbs of tomatoes)
1 cup green olives
4 whole medium-sized garlic heads with papery outer skins removed
1/2 lemon juice/zest
1/3 cup chopped flat leaf parsley

What you do:

In a large heavy skillet (Dutch oven or enameled casserole) over medium high heat, put olive oil.  Salt and pepper the meat then coat in the flour.  Put in the skillet and brown cooking about 5 minutes. Sprinkle on cumin, paprika and harissa and toss/coat the beef.  Add wine to deglaze the skillet.  Turn off heat.

Add tomatoes, olives and nestle the garlic heads in with the mixture.  Cover and put in oven for about 60-75 minutes.  Remove and zest the lemon on the beef.  Squeeze the juice all around.  Toss and blend.  Garnish with parsley.  Serve right from the hot skillet.  Have plenty of crusty hot bread for dipping in the sauce/’gravy’!
Source : bestfoodtips.net