Makes 6 servings
2 pounds beef chuck, cut into 1/2-inch cubes
1 tablespoon cumin
1 tablespoon coriander
2 teaspoon chili powder
1 teaspoon cinnamon
4 tablespoons olive oil
1 large yellow onion, diced
2 carrots, large dice
1 12-ounce can diced tomatoes
12 ounces vegetable stock or water
1/4 pound prunes (8-10), coarsely chopped
1 16-ounce can chickpeas, drained and rinsed
1/4 cup cilantro,
2 tablespoons parsley, chopped
1. In a mixing bowl, coat the beef
2. Heat 1 tablespoon olive oil over medium heat in a 12-quart pot. Add 1/3 third of the beef, in a single layer, and stir frequently until the meat is well browned. Do this, one batch at a time, to the rest of the meat.
3. Heat 1 tablespoon olive oil in the same pot and add onions and carrots, cooking until soft.
4. Return the beef to the pot, and cover with tomatoes and stock (or water.) Bring to a simmer, and add the prunes, chickpeas, 2 tablespoons of the cilantro, and parsley.
5. Bring back to a simmer, cover the pot, and allow to cook, stirring occasionally, for 40 minutes.
6. Serve with the remaining cilantro.
Note: The beef and chickpea stew is inspired by a Moroccan tagine. We love integrating fresh and dried fruits into our dishes, and this example, made with prunes, is complex yet comforting; best served with rice or quinoa, or with toasted bread or pita.
and Lanie Belmont
Per serving (made with vegetable stock):
533 calories, 52 grams protein, 37 grams carbohydrates, 11 grams sugar, 20 grams fat,
135 milligrams cholesterol, 383 milligrams sodium, 7 grams dietary fiber.