Moroccan Beef Stew Tagine/Tajine

• 13 cup flour
• 1 14 teaspoons salt
• black pepper
• 2 lbs beef stew meat, cut into 1 inch squares
• 2 tablespoons oil (olive is best)
• 1 (28 ounce) can tomatoes, cut up
• 1 cup water
• 2 cinnamon sticks or 12 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 2 slices orange rind (4 inch)
• 1 tablespoon minced garlic
• 14 teaspoon sugar
• 4 carrots, cut inot 1 1/2 by 1/2 inch sticks (you may substitute sweet potato for the carrots)
• 2 (15 ounce) cans chickpeas, drained

1. Combine flour, salt and pepper.
2. Coat the meat with the flour in a large bowl or large plastic bag.
3. In a large skillet or Dutch oven brown the meat in very hot oil about 10 minutes or until browned.
4. Remove from heat.
5. Stir into the pan the undrained tomatoes, water, cinnamon sticks, orange peel, garlic, cumin and sugar.
6. Simmer covered about 1 hour 15 minutes or until meat is almost tender.
7. Add carrots (or sweet potato) and cook covered until tender (about 20 minutes).
8. Add the chick peas and cook until heated through.
9. Serve over couscous.

flour, salt, black pepper, beef stew meat, oil, tomatoes, water, cinnamon, ground cumin, orange rind, garlic, sugar, carrots, chickpeas

Taken from www.food.com/recipe/moroccan-beef-stew-tagine-tajine-106776 (may not work)