1/3 c. all-purpose flour
1 1/4 tsp. salt
1/2 tsp. pepper
2 lb. boneless beef stew meat, cut into 1-inch squares
2 tbsp. cooking oil
1 (28 oz.) can tomatoes, cut up
1 c. water
2 (3-inch) cinnamon sticks
2 (4-inch) strips orange peel
1 tbsp. instant minced garlic
1 tsp. ground cumin
1/4 tsp. sugar
4 carrots, cut into 1 1/2 x 1/2 inch sticks
2 (15 oz.) cans chick peas, drained

In a large plastic bag combine flour, salt and pepper. Add 1/3 of the beer cubes; shake to coat with flour mixture. Remove meat. Repeat twice with remaining meat. In a large skillet or Dutch oven, cook meat in hot oil about 10 minutes or until browned. Remove from heat. Stir in undrained tomatoes, water, cinnamon sticks, orange peel, garlic, cumin and sugar. Simmer, covered, about 1 1/4 hours or until meat is almost tender. Add carrots; cook, covered, until tender, about 20 minutes. Stir in chick peas; cook 5 minutes more or until heated through. Serve over couscous (Moroccan pasta) or rice. Makes 8 servings.