Moroccan Beef Daube

• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 2 lbs beef stew meat
• 4 tablespoons olive oil, divided
• 1 cup butternut squash, chopped
• 1/2 red onion, chopped
• 2 garlic cloves, smashed
• 2 cups beef stock
• 1 (14 1/2 ounce) can diced tomatoes
• 1 tablespoon sherry wine vinegar
• 1 bay leaf
• 4 cups cooked yellow rice
• HERB YOGURT
• 1 cup whole milk Greek yogurt
• 1/4 cup chopped fresh mixed herbs (such as parsley, dill, oregano)
• 1 teaspoon orange zest
• 2 tablespoons fresh orange juice
• 1/2 teaspoon kosher salt

1. Combine flour, salt, cumin, coriander, cinnamon, and turmeric in a small bowl. Rub spice mixture on all sides of stew meat.
2. Heat 2 tablespoons of the oil in a Dutch oven over medium-high. Cook half of the meat, stirring occasionally, until browned, about 5 minutes. Transfer to a plate. Repeat with remaining oil and meat.
3. Add squash, onion, and garlic to Dutch oven over medium, and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in stock, tomatoes, vinegar, and bay leaf; bring to a simmer, scraping up any browned bits from bottom of Dutch oven. Add stew meat; cover and cook, stirring occasionally until tender, about 1 hour and 20 minutes.
4. Combine all Herb Yogurt ingredients in a bowl, and stir well. Serve Moroccan Beef Daube over rice; top with Herb Yogurt.

flour, kosher salt, ground cumin, ground coriander, ground cinnamon, ground turmeric, beef stew meat, olive oil, butternut squash, red onion, garlic, beef stock, tomatoes, sherry wine vinegar, bay leaf, rice, herb yogurt, milk, herbs, orange zest, orange juice, kosher salt

Taken from www.food.com/recipe/moroccan-beef-daube-539117 (may not work)