Moroccan-Spiced Beef Tagine with Apricots & Almonds

Ingredients

• 1 1/2 lbs beef chuck roast, cut into 1-inch cubes
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 1/2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp paprika
• 3/4 tsp ground ginger
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 1/2 cups low-sodium beef broth
• 1 can diced tomatoes, 14 oz
• 3/4 cup dried apricots, chopped
• 1/4 cup sliced almonds, toasted
• 1 tbsp honey
• 2 tbsp olive oil
• 1 tsp salt, or to taste
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro, chopped, for garnish

Instructions

1. 1

   Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season beef cubes generously with salt and pepper.

2. 2

   Brown beef in batches (4-5 minutes per side), then transfer to a plate. Don't overcrowd the pan.