Moroccan Beef Daube - cooking recipe

Ingredients

2 tablespoons all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
2 lbs beef stew meat
4 tablespoons olive oil, divided
1 cup butternut squash, chopped
1/2 red onion, chopped
2 garlic cloves, smashed
2 cups beef stock
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon sherry wine vinegar
1 bay leaf
4 cups cooked yellow rice
HERB YOGURT
1 cup whole milk Greek yogurt
1/4 cup chopped fresh mixed herbs (such as parsley, dill, oregano)
1 teaspoon orange zest
2 tablespoons fresh orange juice
1/2 teaspoon kosher salt

Preparation

Combine flour, salt, cumin, coriander, cinnamon, and turmeric in a small bowl. Rub spice mixture on all sides of stew meat.
Heat 2 tablespoons of the oil in a Dutch oven over medium-high. Cook half of the meat, stirring occasionally, until browned, about 5 minutes. Transfer to a plate. Repeat with remaining oil and meat.
Add squash, onion, and garlic to Dutch oven over medium, and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in stock, tomatoes, vinegar, and bay leaf; bring to a simmer, scraping up any browned bits from bottom of Dutch oven. Add stew meat; cover and cook, stirring occasionally until tender, about 1 hour and 20 minutes.
Combine all Herb Yogurt ingredients in a bowl, and stir well. Serve Moroccan Beef Daube over rice; top with Herb Yogurt.