Ingredients:

1 Tbsp extra-virgin olive oil
2 tsp Urban Accents Casablanca Ras El Hanout
1-1/2 lbs boneless sirloin steak, cut into 1-inch cubes
2 cups chopped onion
1 cup water
1-1/2 tsp salt
1 14-oz can low-sodium beef broth
1-1/2 cups pitted dried plums
3 Tbsp honey
1/3 cup slivered almonds, toasted

Directions:

Preheat oven to 425 degrees Fahrenheit.  Heat oil in large oven-proof pot over medium-high heat.  Add Casablanca Ras El Hanout and cook for 30 seconds, stirring constantly.  Add beef and cook for 3 minutes, stirring occasionally so beef browns on all sides.  Add onions, water, salt and broth; stir to combine.  Cover and bake for 1 hour.  Stir in dried plums and honey and cook over medium heat for 15 minutes.  If the sauce is too thick, stir in additional water or broth.  Sprinkle with toasted almonds and serve over cous cous.