Long, slow cooking brings out the layered flavors of North African spices, such as cinnamon, bay leaf, cumin, ginger and red pepper, in this Moroccan stew.

 

Makes 8 (1-cup) servings.

Prep Time: 15 minutes

2 pounds top round beef, cut in 3/4-inch cubes

2 tablespoons flour

2 tablespoons vegetable oil, divided

1 can (14 1/2 ounces) beef broth

1 medium onion, cut into small wedges

1 tablespoon McCormick® Cinnamon, Ground

2 teaspoons McCormick® Cumin, Ground

1 teaspoon McCormick® Ginger, Ground

1 teaspoon Sea Salt from McCormick® Sea Salt Grinder

1/8 teaspoon McCormick® Red Pepper, Ground

1 leaf McCormick® Bay Leaves

4 cups cubed butternut squash (3/4-inch cubes)