MOROCCAN BEEF STEW

Moroccan Beef Stew image

Make and share this Moroccan Beef Stew recipe from Food.com.

Provided by Lavender Lynn

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

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 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

Steps:

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.

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