Moroccan Beef Stew

Name: Moroccan Beef Stew
Total time: 40 min
Yield: 4-6
Ingredients: Ingredients 1/4 cup olive oil, divided 2 pounds beef, cut into 1-inch cubes 2 cups onions, chopped (1 large) 2 cups carrots, chopped (3 medium carrots) 2 tablespoons fresh garlic, chopped 1 tablespoon paprika 2 teaspoons cumin, ground 1 teaspoon cinnamon, ground 2 cups beef broth 1/2 cup kalamata olives, pitted 1/2 cup raisins 1 (15-ounce) can garbanzo beans, drained 1/2 cup fresh cilantro, chopped 1/2 teaspoon lemon zest

By:

Co+op

Recipe Information

Total Time:

40 minutes

Servings:

4-6

Sweet, savory and aromatic, this quick and flavorful stew is a delight for the senses. Perfect served with couscous or rice, flatbread and a green salad.

Ingredients

1/4 cup olive oil, divided
2 pounds beef, cut into 1-inch cubes
2 cups onions, chopped (1 large)
2 cups carrots, chopped (3 medium carrots)
2 tablespoons fresh garlic, chopped
1 tablespoon paprika
2 teaspoons cumin, ground
1 teaspoon cinnamon, ground
2 cups beef broth
1/2 cup kalamata olives, pitted
1/2 cup raisins
1 (15-ounce) can garbanzo beans, drained
1/2 cup fresh cilantro, chopped
1/2 teaspoon lemon zest

Preparation

Heat 3 tablespoons of oil in a large, heavy saucepan over medium heat.
Sprinkle beef with salt and pepper and add to pan and brown on all sides, about 5-7 minutes. Transfer to plate along with juices.
Add 1 tablespoon oil, onion, carrots and garlic to the pan; cook until vegetables are soft, stirring frequently, about 10 minutes.
Add spices and stir 1 minute.
Add broth, olives, raisins, beans and cilantro and the beef with the juices, and bring it all to a boil. Lower the heat and simmer until juices thicken and beef is tender, about 10-15 minutes.
Add lemon zest and serve.