Recipe(tried): Moroccan-Style Beef with Prunes

Howdy everyone!
I've asked a few questions here and have lurked about, gathering recipes for ages. I have a recipe that I'd like to share with all of y'all - my first time sharing!
I don't remember what made me want to try this, as I've always been a bit wary of recipes with meat and fruit together, but whatever it was, I'm very glad of it! I believe that this is one of the best things I have ever eaten in my entire life, honestly - there's something about the flavor that hits me just right, but I can't say what it is, exactly.
Here's the recipe just as I have it written down - I can't remember for the life of me where I got it, though. I'll add a few comments at the end. :)

MOROCCAN-STYLE BEEF WITH PRUNES

FOR THE MEAT:
2 lb. stew beef, cubed*
2 onions, finely chopped
2 cloves garlic, pressed
3/4 tsp. salt
1 tsp. ground black pepper
1 tsp. ground ginger
1/2 tsp. saffron threads, crumbled
1/2 tsp. turmeric
2 cinnamon sticks
1/4 cup butter**
1/4 cup vegetable oil**
2 1/2 cups water

FOR THE PRUNES:
1/2 lb. prunes, snipped into halves or quarters
1/2 cup reserved broth
1 1/2 tsp. ground cinnamon
1 Tbsp. honey
2 Tbsp. sugar

TO PREPARE THE MEAT:
In a heavy Dutch oven over high heat, brown the meat cubes in the butter and oil - in batches if necessary - but don't cook completely. Remove beef with a slotted spoon and set aside.

Lower the heat and saute the onions slowly until caramelized - 30 to 45 minutes.

Add the garlic and spices (ie. everything else in the main recipe except water) and saute just a few more minutes, being sure not to burn the garlic.

Add the meat back to the dutch oven along with the 2 1/2 cups of water. Bring to a boil, then reduce heat and simmer, uncovered, for about 1 hour.

Spoon out 1/2 cup of the broth and set aside. Continue to simmer the meat, uncovered, for about 1 to 1 1/2 more hours, or until the meat is very tender. At the end, you'll want most of the water to be gone - with that much oil, the other things won't likely stick. Be sure to take out the cinnamon sticks.

TO PREPARE THE PRUNES:
About 45 minutes before the meat is done, place the prunes in a sauce pan and cover with water. Bring to a boil and simmer for about 20-30 minutes, or until the prunes are tender.

Drain the water from the prunes, place them back into the pan, and add the broth you reserved. Also add the honey and sugar. Let this simmer for a few minutes, until the liquid is syrupy. Stir in the cinnamon.

TO SERVE:
Serve the meat on a pile of couscous (or bulgur wheat or anything really) and top with the prunes.

Now, I almost never follow recipes, but I do closely follow this one because it is so incredibly good. The only things that I change are:
* I use cubed chuck roast in place of the stew meat - I can never get good quality stew meat.
** I also use 3 Tbsp. each of butter and extra virgin coconut oil in place of the 1/4 cup each of butter and vegetable oil. Toward the end of the cooking time, the stew-like contents of the pot will indeed be reduced to mostly oil and meat and bits of onion. If things look like they'll stick, I just add another spoonful of butter or coconut oil.
- Finally, I usually add a splash or two of good balsamic vinegar because balsamic vinegar makes everything better.

I'd love to hear if anyone tries this - it's a bit of work to make, but it is worth every single moment spent, I can assure you all! Oh, if anyone knows where this recipe comes from - a book? a website? - I'd love to find out.

Thanks everyone and enjoy!