• prep: 30 min
• cook: 4 hr 30 min
• total: 5 hr

servings:

My Mom's Moroccan Beef Stew is hearty, flavorful and perfect for a chilly night!

• INGREDIENTS
• 2 pounds cubed and trimmed chuck roast
• 3 tablespoons all-purpose flour
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 2 large carrots, sliced
• 4 cloves garlic, sliced
• 2 cups beef broth
• 3 small plum tomatoes, coarsely chopped
• 1 cup coarsely chopped dried apricots
• Celery leaves, for garnish
• HARISSA
• 2 dried chipotle peppers
• 4 dried New Mexico chili peppers
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 4 cloves garlic
• 1/4 cup olive oil
• 1 teaspoon red wine vinegar
• Salt, to taste

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