This Moroccan Beef Stew Is Bursting With Vegetables

Ingredients

• 2 1/2 pounds (1.13 kg) boneless beef chuck or other stewing beef, trimmed of excess fat and cut into 1- to 1 1/2–inch chunks
• Kosher salt
• 1/4 cup (60 ml) extra-virgin olive oil, divided
• 2 medium yellow onions (1 pound; 454 g), diced
• 3 medium cloves garlic, minced
• 1 tablespoon (15 ml) tomato paste
• 2 teaspoons homemade or store-bought ras el hanout (see notes)
• 2 cups (480 ml) homemade beef stock or chicken stock, or store-bought low-sodium chicken broth, plus more if needed
• 1 teaspoon (5 ml) honey
• 1 small bunch cilantro, tied with kitchen string into a bundle, plus chopped cilantro for serving (optional)
• 6 ounces (170 g) collard greens, thick central stems removed, leaves cut crosswise into 1-inch-wide strips (about 3 cups prepped leaves)
• 1 (15.5-ounce) can chickpeas, drained and rinsed
• Bread, cooked couscous, or rice, for serving

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