Moroccan Beef Stew By From A Chef’s Kitchen

• 1 (2-pound) chuck roast – trimmed and cubed into approximately 1-inch cubes
• 3 tbsp all-purpose flour
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 tsp paprika
• ½ tsp ground coriander
• ½ tsp ground turmeric
• ½ tsp ground cumin
• ½ tsp ground ginger
• ¼ tsp cayenne pepper
• 2 stalks celery – chopped
• 1 medium onion – chopped
• 2 large carrots – sliced
• 4 cloves garlic – sliced
• 2 cups beef broth
• 3 small plum tomatoes – coarsely chopped
• 1 cup dried apricots – coarsely chopped
• Celery leaves – for garnish

Harissa

• 2 dried chipotle peppers
• 4 dried New Mexico chili peppers
• 1 ½ tsp ground cumin
• 1 tsp ground coriander
• 4 cloves garlic
• ¼ cup olive oil
• 1 tsp red wine vinegar
• Salt

EQUIPMENT

• Wusthof Boning Knife
• Wusthof Chef Knife
• Cutting Board
• Nonstick Skillet
• Dutch Oven
• Food Processor
• Instant Pot