Tender beef chuck, seared until deeply browned and slow-cooked in a rich broth of diced tomatoes, beef stock, and aromatic spices. Cumin, turmeric, paprika, and a touch of cayenne build warmth, while dried apricots add a subtle sweetness that rounds out every bite. Fresh cilantro and parsley brighten the stew, served alongside Moroccan-spiced carrots and celery. A finishing knob of garlic-infused lemon pepper butter melts into the bowl, pulling the whole dish together.

Beef chuck, diced tomatoes, beef stock, carrots, onions, celery, dried apricots, tomato paste, sunflower oil, butter, garlic, fresh cilantro, fresh parsley, ginger paste, ground cumin, paprika, turmeric, ground coriander, lemon pepper, black pepper, cayenne pepper, kosher salt.

Milk, sulphites.