Fiery Beef Tagine with Vegetables

I think this is my favourite of the tagine recipes we've tried so far. So, so tasty! It has a nice mix of meat and vegetables and includes both bebere and harissa. (For best results, serve with even more harissa as a condiment at the table!)

As with other tagine recipes, the preferred method is to cook it in an actual tagine. Barring that, a Dutch oven is probably the next best option.

Fiery Beef Tagine with Vegetables
3 Tbsp. olive oil
1 onion, chopped
1 red bell pepper, chopped
1 slice candied ginger, chopped
1 Tbsp. harissa
2 tsp. berbere
1 lb. stewing beef, cubed or sliced
3 tomatoes (preferably roma), quartered
1 preserved lemon, finely chopped
2 c. diced squash
2 c. green peas, fresh or frozen
2 c. Balkan-style yogurt
1/2 c. fresh cilantro or flat-leaf parsley, chopped
extra harissa (optional)

1. Heat oil over medium heat. Add onion and bell pepper and cook for 5-7 minutes.
2. Add ginger, harissa, berbere, and stewing beef and cook for 7-10 minutes.
3. Add tomatoes, lemon, and squash.
4. Bring to a boil, cover, reduce heat to low, and simmer for 45 minutes.
5. Add peas and cook, covered, for another 15 minutes.
6. Serve over couscous garnished with yogurt, cilantro, and extra harissa.