Moroccan Beef Stew

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil, divided
• 1 3/4 lbs beef tenderloin, cut into 1-inch cubes
• 1 large onion, chopped
• 1 large carrot, chopped
• 2 garlic cloves, chopped
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground cinnamon
• 2 cups beef broth
• 1/2 cup kalamata olive, halved pitted
• 1/2 cup golden raisin
• 1 (15 ounce) can garbanzo beans, drained (chickpeas)
• 1/2 cup cilantro, chopped fresh
• 1 teaspoon lemon peel

Recipe

• 1 heat 2 tablespoons oil in heavy large saucepan over medium-high heat. sprinkle beef with salt and pepper. working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. transfer to plate. add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. cook until vegetables are soft, stirring frequently, about 10 minutes. add spices; stir 1 minute. add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. simmer until juices thicken, about 5 minutes. add beef and any accumulated juices and lemon peel to pan. stir to warm through and serve.