Moroccan Beef Stew

Ingredients

• 2 cups beef broth 
• 1.8 pounds beef tenderloin cut into 1-inch cubes
• 15 ounce garbanzo beans drained canned (chickpeas)
• 1 large carrots chopped
• 0.5 cup cilantro leaves fresh chopped
• 2  garlic cloves chopped
• 0.5 cup golden raisins 
• 1.5 teaspoons ground cinnamon 
• 2 teaspoons ground cumin 
• 0.5 cup kalamata olives pitted halved
• 1 teaspoon lemon zest 
• 3 tablespoons olive oil divided
• 1 large onion chopped
• 1 tablespoon paprika 

Equipment

• frying pan
• sauce pan

Directions

1. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat.
2. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch.
3. Transfer to plate.
4. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes.
5. Add spices; stir 1 minute.
6. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes.
7. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.
8. Nutrition Data
9. See Nutrition Data's complete analysis of this recipe ›