Moroccan Beef Stew

from Epicurious

• Ready In: 45 mins
• Serves: 6

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

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.