Saffron and Orange Moroccan Beef Stew with Guinness

Method

1. Soak saffron in a little warm broth and mix with orange zest into the onion and garlic during sauté.
2. Heat oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
3. Add beef and cook until browned on all sides. Stir in cumin and coriander.
4. Pour in broth, bring to a boil, then reduce heat. Cover and simmer for 1.5 hours.
5. Add potatoes and cook for 30 minutes more. Stir in Guinness and simmer for 10 minutes.
6. Season with salt and pepper. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.