Moroccan Beef and Bell Pepper Tagine

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 until softened, about 5 minutes. Stir in minced garlic, ground cumin, ground coriander, turmeric powder, cinnamon, salt, and black pepper. Cook for 1 minute until fragrant.

Return the browned beef to the pot. Pour in beef broth and diced tomatoes. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes, stirring occasionally.

Add bell peppers and dried apricots to the pot. Stir gently to combine. Cover and continue to simmer for another 15-20 minutes, or until the beef is very tender and the peppers are cooked through.

Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro before serving.