4 lbs tender beef eye round steak, cut into cubes.
1/2 cup whole wheat flour
2 tablespoons veg oil or butter
1/2 teaspoon salt
1/2 teaspoon ground ginge
1 teaspoon cinnamon
1/2 teaspoon freshly ground black pepper and
dash Syrian red pepper flakes
2 medium onions, sliced
4 carrots, peeled and sliced
4 small new potatoes, quartered
2 cloves garlic, roughly chopped
2/3 cup dried apricots
2/3 cup prunes, pitted
3 to 4 cups beef broth
Heat a saute pan with oil and flour the cubes in a bowl. Shake them and place them in the pot, just enough time to brown, not cook. Remove and set aside.
In large pot with olive oil, slightly brown your onions and garlic, then add carrots and potatoes, and spices, apricots and prunes.
Add meat and broth, bring to low boil, cover and simmer for two hours, until tender. Serve with saffron rice.