Egyptian Beef and Potato Tagine with Aromatic Spices

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add beef stew meat and brown on all sides, about 5-7 minutes. Remove beef and set aside.

Add chopped onion to the pot and cook over medium heat until softened, about 5 minutes. Add minced garlic, ground cumin, ground coriander, and cinnamon, cooking for 1 minute more until fragrant.

Return the browned beef to the pot. Stir in the diced tomatoes (undrained) and beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 60 minutes, stirring occasionally.

Add the cubed potatoes, salt, and black pepper to the pot. Stir gently to combine. Cover and continue to simmer for another 30 minutes, or until the beef is very tender and the potatoes are cooked through.

Serve hot, perhaps with a side of rice or couscous.