2 T. EVOO, divided
1 ½ lb. Boneless Beef Chuck, cut into 1 ½ “ pieces
1 C. Onion, coarsely chopped
3 cloves Garlic, minced
14.5oz. can diced Tomato with Green Pepper, Celery, and Onion
1 tsp. Cumin
½ tsp. Ginger
¼ tsp. Cinnamon
1 C. Water
2 Yams, peeled and cut into 1″ pieces
¾ C. Pitted Dates, halved crosswise
3 T. chopped Fresh Cilantro
½ tsp. Salt

Heat 1 T. oil in a deep skillet or pot over medium high heat. Add half beef and cook, turning often, until browned on all sides, 4-5 minutes. Transfer to large bowl; repeat with second half of meat and remaining oil. Stir the garlic and onion into the pot and cook, stirring, until garlic is toasted, about one minute. Add beef, tomatoes, cumin, ginger and water to the pot. Bring to a boil, reduce to medium-low and simmer, covered, until onions are soft, about 45 minutes. Add yams and cook, stirring occasionally, until beef is very tender and yams are cooked through, 25-30 minutes longer. Stir in dates and cook a few minutes to heat them through. Remove from heat, stir in cilantro and salt, and serve. (You can replace the sweet spices with basil and oregano if desired).