Shahia tayebah!

(...which means "Bon appetit" in Arabic. Impressed?)

Moroccan Beef Stew

Don't be scared away by the prunes in this recipe. It is, in a word, sublime. (Recipe from the fabulous, though unfortunately out-of-print, "Canadian Living Christmas Book," by Elizabeth Baird and Anna Hobbs, 1993)

3lb chuck steak
1/3 c. flour
3 Tbsp vegetable oil
1 lg onion, chopped
3 cloves garlic, minced
3 lg carrots, chopped
1 can (19oz/540 mL) tomatoes, drained and chopped
1 tsp each: ground coriander and ground cumin
3/4 tsp ginger
1/2 tsp turmeric
1/2 tsp each salt and pepper
1/4 tsp cinnamon
2 cups beef stock
2 Tbsp liquid honey
3 cinnamon sticks
1 cup each dried apricots and pitted prunes
Chopped fresh parsley

Cut the beef into 1-inch cubes; toss with 1/4 cup of the flour.

In a Dutch oven, heat half the oil over medium heat; brown beef, in batches, and add remaining oil as necessary. Remove to bowl and set aside.

To pan, add onion, garlic and carrots; cook, stirring, for 3 minutes or until softened. Stil in tomatoes, coriander, cumin, ginger, turmeric, salt, pepper and cinnamon; cook, stirring, for 30 seconds. Stir in remaining flour. Stir in stock, honey and cinnamon sticks; bring to boil.

Return meat and any accumlulated juices to pan; reduce heat, cover and simmer for 2 1/2 to 3 hours or until meat is just tender. Add apricots and prunes; simmer, partially covered, for 35 to 45 minutes or until fruit is tender.

Carrots, onions and garlic:


Honey, coriander, cumin, ginger, turmeric, salt, pepper, cinnamon and flour:

Sautee onions, carrots and garlic:


Add tomatoes and spices, stock, honey and cinnamon sticks and reserved beef:


Stir in apricots and prunes:

Garnish with fresh parsley, and serve over couscous: