Moroccan Beef Stew

fromachefskitchen.com

Christian

Stew

1 (2-pound) chuck roast - trimmed and cubed into approximately 1-inch cubes

3 tablespoons all-purpose flour

2 teaspoons salt

1 teaspoon freshly ground black pepper

2 tablespoons olive oil

1 teaspoon paprika

½ teaspoon ground coriander

½ teaspoon ground turmeric

½ teaspoon ground cumin

½ teaspoon ground ginger

¼ 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 dried apricots - coarsely chopped

Celery leaves - for garnish

Harissa

2 dried chipotle peppers

4 dried New Mexico chili peppers

1 ½ teaspoons ground cumin

1 teaspoon ground coriander

4 cloves garlic

¼ cup olive oil

1 teaspoon red wine vinegar

Salt - to taste

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