Ingredients
Scale
- 2 lbs chuck roast or beef shin, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 can (14 oz) diced tomatoes
- 1 cup beef broth
- 1 cup dried apricots or prunes
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish (optional)
Instructions
- In a large Dutch oven, heat olive oil over medium heat. Add beef chunks and brown on all sides, then remove from pot.
- Add chopped onions and garlic to the same pot, sautéing until soft.
- Stir in cumin, ginger, cinnamon, and paprika, cooking for another minute to release the spices’ flavors.
- Return the browned beef to the pot along with diced tomatoes, beef broth, and dried fruit.
- Season with salt and pepper, then bring to a simmer.
- Cover and reduce heat to low, cooking for about 2 hours until beef is tender.
- Serve hot, garnished with fresh cilantro or parsley if desired.
Notes
For extra flavor, feel free to add almonds or olives as toppings. This dish pairs well with couscous or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Moroccan
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 18g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg