Middle Eastern Spiced Beef and Apricot Tagine

Heat olive oil in a large pot over medium-high heat and brown the beef cubes on all sides for 6 minutes.

Add the onion to the pot and sauté for 5 minutes until soft and translucent.

Stir in the garlic, cinnamon, cumin, ginger, salt, and pepper, cooking for 1 minute until fragrant.

Whisk the tomato paste into the beef broth and pour into the pot to deglaze the bottom.

Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 30 minutes.

Add the halved dried apricots to the pot and continue simmering, uncovered, for another 10 minutes until the sauce thickens and the beef is fork-tender.