Moroccan Beef Stew
Pat beef dry, and then dredge in seasoned flour. Saute in small amounts until browned on all sides. Place on paper towels to drain, and then place in greased casserole. Heat a little oil in frying pan, briefly heat the whole spices, and then add onions. Saute about 5 minutes, and then add the crushed garlic. Saute until limp. Mix in the cinnamon and ginger powders, and any left-over flour from the dredging. Cook briefly, stirring. Add to casserole dish. Deglaze the
NOTES : Delicious! Tastes like an oriental tzimmes.