Apricot Coriander Beef Stew

I bought some beef round for stew, but wanted to make something with an updated flavor, maybe even with a zing. I found a few lamb recipies and adapted parts of about 5 of them together to make an apricot coriander stew. I used both dry and fresh coriander, i.e. cilantro, to reinforce that flavor. I know this isn't for some people, you know who you are :-)

~1.3 lbs of beef round, cut into large cubes
2 cups of low sodium chicken stock
1 orange
1/2 tsp ground coriander seeds
2 tbsp finely chopped cilantro
1 cup of dry apricots, sliced lengthwise
1 leek
1 head of garlic
1/4 cup of butter
salt
pepper

In a heavy saucepan (lidded) melt butter on low heat, add peeled garlic cloves and chopped leeks. I used the white part only since it's more tender. When the leek is translucent, add half the apricots, some pepper, coriander, and meat. Mix all the components and cover with stock. Cover with lid and cook for 90 minutes, or until the beef is very tender (keep checking once in a while to make sure you have enough liquid in the pot). Season with salt and additional pepper to taste.

Add in the rest of the apricots, cilantro and orange slices. Enjoy!