Moroccan Beef Stew
photo by lizshawpickard
- Ready In:
- 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
- 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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I enjoyed this Moroccan Beef Stew and added some extra veggies. I added some cubed sweet potato, and then some frozen peas. I let the stew simmer on low for 1 hour to make the beef really tender. I served the stew over couscous. I boiled 1 1/2 cups of chicken stock and added 2 diced green onions and lemon zest, then added 1 cup of couscous, and removed the pot from the stove and let sit with the lid on for 5 minutes. Fluff the couscous with a fork before serving.
The folks who didn't try this for ZWT 9 missed out. It's richly and complexly Moroccan flavored and just plain tummy. I served it with plain whole wheat couscous. After tasting the stew I knew that the couscous didn't need anything extra. The couscous was really only there to soak up the stew liquid. I made the full batch and I'm glad I did. I'll be freezing the rest in several servings to enjoy in the cold months. :D