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Moroccan Beef Stew

Name: Moroccan Beef Stew
Cuisine: moroccan
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

A small grocery run gets this on the table.

Ingredients

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directions

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.

Recipes sourced from Epicurious.com.

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