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  • Heat oil in a large pot over medium-high heat. In a bowl, toss beef cubes in flour, 1/4 teaspoon of the salt and the pepper. Add half of beef to pot. Brown on all sides, about 4 minutes. Remove to a plate with a slotted spoon and repeat with remaining beef.

  • Reduce heat to medium and add onion to pot. Cook 3 to 5 minutes to soften. Sprinkle with cumin, cinnamon and cloves. Cook 1 minute. Add a splash of the beef stock; cook 1 minute, scraping up any browned bits from bottom of pot.

  • Add broth and bring to a boil. Return beef to pot along with any liquid. Cover and simmer 1-1/2 hours over low heat.

  • Uncover pot and stir in prunes and apricots. Cover and cook 15 minutes. Uncover and stir in spinach. Cook, uncovered, 5 minutes. Season with remaining 1/2 teaspoon salt. Serve stew over pearl couscous, if desired.

Nutrition Facts

392 calories; 12 g total fat; 64 mg cholesterol; 670 mg sodium. 36 g carbohydrates; 35 g protein;


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0