Moroccan Beef Stew Tagine

Ingredients

• 1/3 cup flour
• 1 1/4 teaspoons salt
• black pepper
• 2 lbs beef stew meat, cut into 1 inch squares
• 2 tablespoons oil (olive is best)
• 1 (28 ounce) can tomatoes, cut up
• 1 cup water
• 2 cinnamon sticks or 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 2 slices orange rind (4 inch)
• 1 tablespoon minced garlic
• 1/4 teaspoon sugar
• 4 carrots, cut inot 1 1/2 by 1/2 inch sticks (you may substitute sweet potato for the carrots)
• 2 (15 ounce) cans chickpeas, drained

Directions

1. 1

   Combine flour, salt and pepper.

2. 2

   Coat the meat with the flour in a large bowl or large plastic bag.

3. 3

   In a large skillet or Dutch oven brown the meat in very hot oil about 10 minutes or until browned.

4. 4

   Remove from heat.

5. 5

   Stir into the pan the undrained tomatoes, water, cinnamon sticks, orange peel, garlic, cumin and sugar.

6. 6

   Simmer covered about 1 hour 15 minutes or until meat is almost tender.

7. 7

   Add carrots (or sweet potato) and cook covered until tender (about 20 minutes).

8. 8

   Add the chick peas and cook until heated through.

9. 9

   Serve over couscous.