Sprinkle flour over a pile of beef stew meat. I was cooking for a potluck, so used around 5 lbs, but you could easily scale this back. Put meat into a dutch oven. Mix together a can of beef broth, about a cup of molasses, minced garlic, ginger puree, pepper. Pour over meat. Pour in red wine until meat is covered. OK, you could have mixed the wine into the bowl with the other stuff, but this is the way I happened to do it. The main two things are to have a flavorful liquid and to cover the meat completely. Bring to a boil then move to the lowest heat available. I started with a lid, but it was still cooking pretty hard, I ended up moving the lid off the pot a bit. Let cook for three or so hours. Remove from heat and lose the lid. Stir in couscous and let sit. I put in around a cup and a half. After about ten minutes the couscous should be ready. Stir everything together and serve.
Note:
To do this by the book, after flouring the meat, you really should brown it in the dutch oven in batches and the deglaze the pot with the wine before dumping the meat back in. It also would have been easier to just put it in a slow cooker and let it set for 4-6 hours on low. But I had just under 4 hours to make this and get out the door. This version is perfectly fine and got several compliments.
