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Cookish

Cumin-Garlic Beef Stew

6 Servings

3½ hours 30 minutes active

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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.

6

Servings

3½ hours

30 minutes active

Ingredients

  • 4-5

    pounds boneless beef chuck roast, trimmed and cut into 1½-inch chunks

  • cup dried apricots, sliced

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Reviews
Tina T.

This is a winner. The dried apricots, which disintegrated into the saucy bits, really impart a sweetness that rounds out the flavor of the beef. Not to mention this recipe requires minimal hands-on time.