Beef Stew in Honey Sauce

In Morocco, meat or fowl is often cooked with fresh or dried fruit in
honey-sweetened sauces redolent of ginger or cinnamon. In this adaptation,
the carrots give extra flavor and texture. All you need is a green salad
to
complete the meal.

2 tablespoons all-purpose flour
1 teaspoon ground ginger
1/4 teaspoon freshly ground pepper
2 lb. boneless lean beef chuck roast, cut into 1 1/2-inch pieces
2 tablespoons olive oil
2 cups baby carrots
4 to 4 1/2 cups beef broth
1 cup pitted prunes
24 pearl onions, peeled*
2 tablespoons honey
1/4 teaspoon salt
1/4 cup blanched whole almonds, toasted**

Heat oven to 400 F. In large resealable plastic bag, combine flour,
ginger and pepper; mix well. Add beef; shake to coat. Heat oil in large
heavy ovenproof pot or Dutch oven over medium-high heat until hot. Add
beef in batches; cook 6 to 8 minutes or until browned. Add carrots and 2
cups of the broth. Cover with foil, then with lid. Bake 1 1/4 to 1 1/2
hours or until beef is almost tender. Add prunes and onions. If stew
seems dry, add 1/2 cup of the broth. Bake an additional 20 to 25 minutes
or until beef is fork-tender. With slotted spoon, transfer beef, carrots,
prunes and onions to bowl; cover to keep warm. Place pot on top of stove;
skim off any fat. Bring pan juices to a boil over medium-high heat. Add
remaining 2 cups broth, honey and salt. Cook 5 to 10 minutes or until
sauce slightly thickens, stirring occasionally to loosen any browned bits
from bottom of pot. Return beef mixture to pot; mix well. Cook until
thoroughly heated. To serve, transfer stew to serving platter. Sprinkle
with almonds.

TIPS *To peel pearl onions, place in boiling water and boil 3 minutes.
Drain; rinse with cold water to cool. Cut off root end and squeeze
opposite end (onion should pop right out of its skin).

**To toast almonds, heat oven to 350 F. Spread almonds on baking sheet;
bake 5 to 8 minutes or until almonds are light brown.


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