- 3 lbs grass fed chuck roast, trimmed of fat & cubed
- 1 TBSP olive oil
- 1 lb onion, sliced
- 4 -6 garlic cloves, minced
- 1 lb carrot, in 1 in pieces
- 9 oz tomatoes
- 4 oz dates, pitted & whole
- 6 oz prunes, pitted & whole
- 2 TBSP honey
- 8-12 oz beef stock
- 1 cinnamon stick
- 6 TSP Ras el Hanout spice (see below)
- salt & pepper
Ras el Hanout spice mix: 2 TBSP cumin powder, 2 TBSP coriander powder, 1 TBSP ginger and 1 TBSP turmeric
Preheat oven to 300F.
Season the beef cubes with salt and ground pepper. In a Dutch braising pot, brown the meat in olive oil. Remove meat from the pot and set aside.
Add the onion to the pot and cook until colored and soft. Add the chopped garlic and carrots to the onions in the pot.
Combine 8oz of beef stock with the honey and the Ras el Hanout spice. Add the honey & spiced stock into the Dutch pot and stir well. Add the cinnamon stick.
Add the tomatoes, dates & prunes to the pot and mix well.
Add the beef cubes and bring the liquids to a boil.
Cover the Dutch pot, put in the preheated oven and cook for 3 hours or until the meat can be pulled apart with a fork.
This dish is paired nicely with couscous mixed with toasted almonds and cilantro.