A wonderfully sweet and spicy Morroccan stew.
Season cubed beef with garlic, salt pepper and ginger. Heat olive oil in a heavy bottomed pan and add seasoned meat. Brown meat on all sides, then add onion and carrots. cook until onions soften.
Remove Ingredients from pan and place in a crock pot set on high.
Deglaze the pan with the white wine and vinegar, then pour over the meat mixture in the crock pot.
Add the remaining ingredients to the crockpot and cook for 4 hours.
Serve over your favorite starch such as couscous, rice or quinoa.
Garnish with fresh cilantro at the table.