Moroccan Beef Tajine

Ingredients

Fresh cilantro

handful, chopped for garnish

Honey

2 tablespoons

Dried apricots

1 cup, chopped

Carrots

2, peeled and chopped

Beef broth

2 cups

Salt and pepper

to taste

Ground ginger

1 teaspoon

Ground turmeric

1 teaspoon

Ground cinnamon

1 teaspoon

Ground coriander

1 teaspoon

Ground cumin

1 teaspoon

Garlic

2 cloves, minced

Onion

1 large, chopped

Olive oil

2 tablespoons

Beef chuck roast

2 pounds, cut into cubes

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the beef cubes and cook until browned on all sides. Remove the beef and set aside.
3. In the same pot, add the chopped onion and minced garlic. Cook until the onion is soft and translucent, about 5 minutes.
4. Return the beef to the pot. Add the cumin, coriander, cinnamon, turmeric, ginger, salt, and pepper, stirring well to coat the beef and onions in the spices.
5. Pour in the beef broth and bring the mixture to a simmer.
6. Cover the pot, reduce the heat to low, and let it cook for 2 hours, or until the beef is tender.
7. Uncover the pot and add the chopped carrots, dried apricots, and honey. Stir well, then cover and cook for an additional 30 minutes, or until the carrots are tender.
8. Before serving, garnish the tajine with a generous sprinkle of fresh cilantro.
9. This dish is best enjoyed with a side of couscous or warm, crusty bread.