📖 Instructions

1. Begin by preparing the beef. Cut the beef chuck into 1 1/2-inch cubes. Season generously with salt, black pepper, and 1 teaspoon of ground cumin.
2. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Brown the beef in batches to avoid overcrowding the pot, ensuring each piece gets a good sear. Remove the browned beef and set aside.
3. Add the sliced onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic, grated ginger, and harissa paste; cook for another minute until fragrant. This is where the magic starts!
4. Return the browned beef to the pot. Add the beef broth, diced tomatoes, cinnamon stick, turmeric, and remaining cumin. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 2 1/2 to 3 hours, or until the beef is very tender. Seriously, the longer it simmers, the better the flavor.
5. About 30 minutes before the end of the cooking time, stir in the dried apricots and chickpeas. Taste and adjust seasonings as needed. You might want to add a pinch of salt or a drizzle of honey if it needs a bit more sweetness.
6. Once the beef is fork-tender and the sauce has thickened, remove the cinnamon stick. Garnish with chopped fresh cilantro and toasted almonds before serving. It adds a lovely burst of freshness and crunch.
7. Serve hot with couscous, quinoa, or your favorite grain. I like to add a dollop of plain yogurt on top for extra creaminess.