2 tablespoons olive oil
2 pounds beef stew meat
1 onion, chopped
2 teaspoons cinnamon
1 teaspoon ginger
2 cups beef stock
¼ cup honey (You can add more if you like; my family doesn’t like it too sweet)
1 cup pitted prunes
¼ cup roasted pistachios
In a large Dutch oven, heat the oil over medium heat. Add the stew meat and sauté until no longer brown. Add onions and continue to sauté another 5 to 10 minutes. Add stock, honey, spices and prunes. Bring to a boil; reduce heat and simmer until meat is soft – about 2 hours. Sprinkle with pistachios before serving.
