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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. Photo credit: Kristen Doyle from Dine and Dish.
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 McCormick® Sea Salt Grinder
1/8 teaspoon McCormick® Red Pepper, Ground
1 McCormick® Bay Leaves
4 cups cubed butternut squash (3/4-inch cubes)
3 cups cubed sweet potatoes (3/4-inch cubes)
1 red bell pepper, cut into 1-inch pieces
1/2 cup raisins
Coat beef cubes with flour. Heat 1 tablespoon of the oil in large saucepan or Dutch oven on medium-high heat. Add 1/2 of the beef; cook 5 minutes or until browned on all sides. Remove from pan. Repeat with remaining beef and oil. Remove beef from pan; set aside.
Stir broth, onion, cinnamon, cumin, ginger, sea salt, ground red pepper and bay leaf into pan. Bring to boil, stirring to release brown bits in bottom of pan.
Return meat to pan. Add vegetables; mix well. Return to boil. Reduce heat to low; cover and simmer 30 minutes or until vegetables are tender. Stir in raisins. Serve with couscous, if desired.
(Amount per serving)