In a large dutch oven, heat the olive oil over medium high heat. Sear the shrimp until they are pink on both sides for about 2-3 minutes. Remove them to a plate and set them aside. Add the beef cubes to the same pot and let them get perfectly browned for about 5 minutes. Remove them to the same plate as the shrimp.

The sliced onion, sweet potatoes, carrots and chickpeas go in next to start to soften for about 2 minutes while stirring them together. This is where the layers of the stew start to come together. Pour the beef and shrimp back into the pan and add the ras el hanout, coriander, turmeric, smoked paprika, salt, crushed red pepper, tomato paste, quinoa flour and Worcestershire sauce. Stir everything together thoroughly while the tomato paste and flour cook off for a minute.

Deglaze the pot with the red wine and allow it to cook off for about 3 minutes. Then add in the beef stock, shrimp stock, diced tomatoes and bay leaves. Bring the stew to a boil, then reduce it to a simmer and let it simmer for 2 hours. When it is done just ladle it into bowls, top with the chopped rosemary and serve immediately with crusty bread!