Moroccan Beef Tagine

Instructions

1. Prepare the beef
   Pat the beef cubes dry with paper towels and season generously with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Working in batches to avoid overcrowding, brown the beef on all sides, about 3-4 minutes per batch. Transfer browned beef to a plate.
2. Sauté the aromatics
   In the same pot, reduce heat to medium and add the sliced onions. Cook for 5-7 minutes until softened and starting to caramelize. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add spices and liquids
   Stir in the cumin, coriander, cinnamon, turmeric, and cayenne pepper, toasting for 30 seconds until aromatic. Add the diced tomatoes with their juice, scraping the bottom of the pot to release any browned bits. Pour in the beef broth and return the browned beef to the pot, along with any accumulated juices.
4. Slow cook the tagine
   Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 2 hours, stirring occasionally, until the beef is very tender and starting to fall apart when prodded with a fork.
5. Add fruits and finish cooking
   Stir in the chopped dried apricots and green olives. Simmer uncovered for another 20-30 minutes, until the sauce has thickened slightly and the flavors have melded together. Taste and adjust seasoning with salt and pepper as needed.
6. Serve the tagine
   Remove from heat and let stand for 10 minutes. Sprinkle with fresh chopped cilantro just before serving. Traditionally served over couscous or with warm flatbread to soak up the flavorful sauce.