Ingredients
1
boneless beef chuck roast (2 lb), cut into 1-inch cubes
1 1/2
teaspoons salt
1
tablespoon vegetable oil
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
3 1/2
cups chicken broth
1
teaspoon ground ginger
1
teaspoon freshly ground pepper
1/2
teaspoon saffron threads, if desired, crushed between your fingers to a powder
1
cup pitted prunes
1/4
cup honey
3/4
teaspoon ground cinnamon
1/2
teaspoon ground cumin
1/4
cup slivered almonds
Juice of 1 lemon (3 tablespoons)
1/2
teaspoon orange flower water, if desired
2
tablespoons chopped fresh parsley
Hot cooked couscous or brown rice, if desired
Preparation
Sprinkle beef with 1/2 teaspoon of the salt.
In 4- or 5-quart Dutch oven or heavy pot, heat oil over medium-high heat until shimmering and hot. Add half of the beef and cook 4 minutes, stirring occasionally, until evenly browned. Use slotted spoon to remove beef and place in bowl. Repeat with remaining beef.
Add additional oil to pan if necessary. Add onion and cook 4 minutes, stirring constantly, until soft. Add garlic and cook 30 seconds, stirring constantly.
Return beef to pan. Stir in broth, ginger, pepper, remaining 1 teaspoon salt and the saffron if desired. Heat to boiling, stirring occasionally. Reduce heat to low. Gently simmer uncovered 1 hour, stirring occasionally.
Stir in prunes, honey, cinnamon and cumin. Cook uncovered 20 to 25 minutes, stirring occasionally, until beef is tender and prunes are plumped but not falling apart.
Stir in almonds, lemon juice and orange flower water. Sprinkle with parsley and serve over couscous if desired.
