Cumin-Garlic Beef Stew

The Moroccan dish called tangia is named for the urn-like clay vessel in which it traditionally is cooked. It’s a meat-centric dish typically seasoned with saffron and cumin but not herbs, and it gave us the idea for this recipe. Dried apricots absorb the beef’s juices during braising, creating a velvety, sweet-savory sauce that coats the meat. Serve with steamed couscous, hunks of crusty bread or warmed flatbread.