Escape to Morocco with this deliciously filling stew.
ingredients
directions
If necessary, cut beef into bite-size cubes, trimming off any fat.
In shallow dish, combine flour with salt; add beef, turning to coat all over.
In large heavy saucepan, heat half of the oil over medium-high heat; brown beef all over, in batches, about 10 minutes. Transfer to plate.
Add remaining oil to pan; reduce heat to medium.
Add onions, garlic, carrots, celery, cumin, coriander, paprika, cinnamon and cayenne pepper; cook, stirring often, for about 8 minutes or until vegetables are softened.
Return beef and any accumulated juices to pan.
Add beef stock, tomato paste and vinegar.
Cut off 2 long strips of orange rind; add to pan.
Squeeze juice from orange to make 1/3 cup (75 mL); add to pan.
Bring to boil; reduce heat, cover and simmer for 1 1/2 hours, stirring occasionally.
Add prunes; simmer for 30 minutes or until beef is tender, uncovering if necessary to thicken sauce.
Serve sprinkled with parsley and green onion.