MOROCCAN BEEF STEW RECIPE

INGREDIENTS

    • 3 tablespoons olive oil, divided
    • 1 3/4 pounds 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 halved pitted Kalamata olives
    • 1/2 cup golden raisins
    • 1 15-ounce can garbanzo beans (chickpeas), drained
    • 1/2 cup chopped fresh cilantro
    • 1 teaspoon lemon peel

PREPARATION

    1. Heat 2 tablespoons oil in a 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 a plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to the 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 the pan. Stir to warm through and serve.