Spicy Beef and Bean Stew
Ingredients
- 1/3 C. al-purpose flour
- 1 1/4 tsp. salt
- Black pepper to season
- 2 lb. beef stew meat, cut into 1 inch squares
- 2 Tbs. olive oil
- 1 28 oz. can tomatoes, cut up
- 1 C. water
- 2 1/2 tsp. ground cinnamon
- 1 tsp. ground cumin
- 2 slices orange rind, no white
- 1 Tbs. minced garlic
- 1/4 tsp. granulated sugar
- 2 C. sliced or baby carrots
- 2 15 oz. cans chickpeas, drained
Directions
Combine the flour, salt and pepper in a plastic bag.. Coat the meat cubes by adding to the bag and shaking till coated. In a large skillet or Dutch oven brown the meat in very hot oil about 10 minutes or until browned. Remove the pan from the heat. Stir in the undrained tomatoes, water, cinnamon, orange peel, garlic, cumin and sugar. Simmer covered about 1 hour 15 minutes or until meat is almost tender. Add the carrots and cook covered until tender (about 20 minutes). Add the chick peas and cook until heated through. Serve over noodles, rice or couscous.
