Moroccan Beef Stew

         Yield: 8 Servings
Categories: Stews

3 lb Stew meat Seasoned flour 1 1/2 ts Cinnamon 1 ts Ground ginger 1 Cinnamon stick 6 Cardamom pods 1 Bay leaf 2 c Diced onion 2 Garlic cloves; crushed 2 c Broth 3 c Assorted dried fruit; cut in -large pieces Salt and pepper Pat beef dry, and then dredge in seasoned flour. Saute in small amounts until browned on all sides. Place on paper towels to drain, and then place in greased casserole. Heat a little oil in frying pan, briefly heat the whole spices, and then add onions. Saute about 5 minutes, and then add the crushed garlic. Saute until limp. Mix in the cinnamon and ginger powders, and any left-over flour from the dredging. Cook briefly, stirring. Add to casserole dish. Deglaze the frying pan with a little water or broth, and pour all of that into the casserole dish. Add the broth, stir well, cover, and bake in a preheated 350 degree oven for 1.5 hours. Add the dry fruit, salt and pepper, cover, and continue to bake until the meat is tender. NOTES : Delicious! Tastes like an oriental tzimmes. Recipe by: Woman's Day 10/23/84 - Ruth's variation