Moroccan Beef Stew
Main
Ingredients
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 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
Description
The olives and cinnamon in this stew give it a nice Moroccan flavor.
This dish balances sweet and savory with tangy Kalamata olives and golden raisins.
Directions
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.
Nutrition
Per serving: 396 calories, 18 g fat (4 g saturated), 88 mg cholesterol, 900 mg sodium, 26 g carbohydrates, 4 g fiber, 34 g protein