Packing continues for our move to Boston in a couple of weeks, and as I pack my kitchen, I'm downsizing like crazy. This means that every pot, pan, dish, and utensil undergoes scrutiny. Have I used it enough to give it precious shelf space in the tiny kitchen I'll have in the new apartment? My Dutch oven makes the cut, of course, and my favorite tagine pot -- one with a cast iron bottom and a ceramic top that looks like an inverted flower pot, made by my friend Bob -- earns its place, too. As I was about to pack the tagine, I decided to give it one more turn in the log house kitchen, and this beef stew with apricots and onions was the happy result. The combination of meat and dried fruit, so popular in North African and Middle Eastern countries, along with cinnamon, elevates this beef stew with a sweet and sour note that's both unusual and pleasing, giving the stew a brighter flavor. I used organic dried apricots, which have a dark, musky color; for little pops of orange in your tagine, choose regular dried apricots, found in the produce section of your supermarket. Ras-el hanout is a spice blend that contains cumin, along with a dozen other spices, and if you can't find it, cumin makes an acceptable substitute.