Sunday, June 9, 2013

#138 Moroccan Beef Stew

Fragrant, quick cooking, delicious. I love Moroccan cuisine and I get so excited and happy every time I make it. The cinnamon and lemon blended together with all  the other spices create a wonderful aroma that fills the house with so much yumminess. This dish does not take a long time to finish, but all the flavors are there, and so satisfying from the cooking to the last bite! :)

Yield: 6 servings



3 tablespoons olive oil, divided
1 3/4 pounds 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 halved pitted Kalamata olives
1/2 cup golden raisins
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup chopped fresh cilantro
1 teaspoon lemon peel

  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.
  2. 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.
  3. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve. 
Recipe adapted from here

We had leftovers, and it certainly tastes better after a day or two!

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