Ingredients
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1/3 cup flour
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1 1/4 teaspoons salt
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black pepper
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2 lbs beef stew meat, cut into 1 inch squares
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2 tablespoons oil (olive is best)
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1 (28 ounce) can tomatoes, cut up
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1 cup water
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1 teaspoon ground cumin
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2 slices orange rind (4 inch)
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1 tablespoon minced garlic
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1/4 teaspoon sugar
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4 carrots, cut inot 1 1/2 by 1/2 inch sticks (you may substitute sweet potato for the carrots)
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2 (15 ounce) cans chickpeas, drained
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2 cinnamon sticks or 1/2 teaspoon ground cinnamon
Instructions
- Combine flour, salt and pepper.
- Coat the meat with the flour in a large bowl or large plastic bag.
- In a large skillet or Dutch oven brown the meat in very hot oil about 10 minutes or until browned.
- Remove from heat.
- Stir into the pan the undrained tomatoes, water, cinnamon sticks, orange peel, garlic, cumin and sugar.
- Simmer covered about 1 hour 15 minutes or until meat is almost tender.
- Add carrots (or sweet potato) and cook covered until tender (about 20 minutes).
- Add the chick peas and cook until heated through.
- Serve over couscous.