Moroccan Beef Stew

Name: Moroccan Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
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

Submitted by Lavender Lynn

"from Epicurious"

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photo by lizshawpickard

Ready In:: 45mins
Ingredients:: 14
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

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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Reviews

This stew came together quickly and it looks so nice with all the colors. Great aroma too with all the warm spices. I cooked the stew longer to ensure that the beef was tender nice and tender. Will serve over rice for dinner tonight.

DailyInspiration
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.
lizshawpickard
Yummy! I served over rice because that was what I had on hand. Turned out wonderfully. I loved all the spices in the dish. It was very flavorful and warm. Loved the olives, but might reduce the raisins just a tad next time. Thanks for sharing! Made for For Your Consideration at Yuku.

breezermom
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

Annacia