Moroccan Beef Stew

Ingredients

• 3 Tbsp Olive Oil, Divided
• 1 3/4 Pounds Beef, Cut Into I-Inch Cubes
• 1 Large Onion, Chopped
• 1 Large Carrot, Chopped
• 2 Garlic Cloves Chopped
• 1 Tbsp Paprika
• 2 Tsp Ground Cumin
• 1 1/2 Tsp Ground Cinnamon
• 2 Cups Beef Broth
• 1/2 Cup Halved Pitted Kalamata Olives
• 1/2 Cup Golden Raisins
• 1 (15-ounce) can Garbanzo Beans, Drained
• 1/2 Cup Fresh Cilantro, Chopped
• 1 Tsp Lemon Peel, Grated

Directions

1. Brown the Beef

   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.

2. Cook the Vegetables

   Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes.

3. Add the Spices

   Add spices; stir 1 minute.

4. Build the Stew

   Add broth, olives, raisins, garbanzo Beans, and cilantro, bring to boil until juice thickens, about five minutes.

5. Return the Beef & Serve

   Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.

Approximate Nutrition — Per Serving

Estimated from the listed ingredients. Assumes about 6 servings (1 serving).