Moroccan Beef Stew

Cut beef into approximately 3/4-inch cubes. Mix cumin, turmeric, paprika, cinnamon, and allspice in a bowl. Sprinkle over the meat and mix thoroughly. Let marinate for 30 minutes in the refrigerator.

Peel onions and cut into thin strips. Peel and chop garlic.

Peel and finely grate ginger root.

Heat the oil in the Dutch oven and sear the meat until golden brown on all sides. Remove and drain in a sieve.

Add the onions, garlic and ginger to the pot. Cook for about 3 minutes over low heat. Remove and add to the meat in the sieve. Drain the fat from the pot.

Place the meat and cooked vegetables back into the pot and add the broth. Bring to a boil.

Add saffron, bay leaves and golden raisins. Cook, covered, stirring occasionally, for 1 1/4 hours on low heat.

Rinse and peel the carrots. Rinse and dry zucchini. Cut carrots and zucchini in half lengthwise, then crosswise into quarters.

After the meat has cooked for 45 minutes, add the carrots. After about 1 hour, add the zucchini.