Tender beef chuck, seared until deeply browned and slow-cooked in a fragrant stew built on tomato, cumin, turmeric, paprika, and cayenne. Dried apricots add a subtle sweetness that plays against the warmth of ginger and coriander, while fresh cilantro and parsley brighten every spoonful. Oven-roasted yellow potatoes come alongside Moroccan-spiced vegetables braised right in the stew sauce. A hearty, aromatic plate that fits right into a busy week without any of the prep.

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