Moroccan flavors and spices really shine in this hearty, warming stew.
Place beef, Moroccan seasoning and flour in a large snap lock bag. Toss well to coat. Heat half the oil in a large casserole dish over medium-high heat and cook beef, shaking off excess flour, in batches, for 4-5 minutes or until browned. Set aside on a plate.
Heat remaining oil in same casserole dish over medium heat. Add onions and cook for 4-5 minutes or until softened. Return beef to pan, add stock and bring to the boil. Reduce heat to medium-low and simmer, covered, for 1 hour 15 minutes.
Add cauliflower, carrots, zucchini, dates and apricots, cover and cook for a further 30 minutes or until beef and vegetables are tender, adding extra stock or water, if required. Remove from heat, stir through baby spinach, replace lid and set aside for 5 minutes.
Serve beef with cous cous, pistachios, coriander, yogurt and lemon wedges.