Flavorful beef stew that’s a take on a Moroccan classic. This dish is inexpensive and comfort food all the way. Enjoy it with a thick slice of bread or some rice. Store leftovers in the freezer for up to 2 months!
Mix flour, salt, cumin, cinnamon, turmeric, and coriander in a bowl. Add meat and coat.
Heat 2 tablespoons of oil in a dutch oven over medium-high heat and add in half batch of meat.
Allow meat to brown, about 5 minutes stirring occasionally. Remove from dutch oven and set aside. Repeat with last 2 tablespoons of oil and left over meat.
Add onions and garlic to dutch oven. Cook for 2-3 minutes.
Add tomato paste, broth, bay leaf, and vinegar. Stir well and add in browned meat.
Cover and cook at medium heat for an hour or hour and half. Stir occasionally and cook until tender.