Moroccan Beef Stew

• olive oil↗3 tablespoons

  divided

• beef tenderloin↗1 3⁄4 lbs

  cut into 1-inch cubes

• large onion↗1

  chopped

• large carrot↗1

  chopped

• garlic cloves↗2

  chopped

• paprika↗1 tablespoon
• ground cumin↗2 teaspoons
• ground cinnamon↗1 1⁄2 teaspoons
• beef broth↗2 cups
• kalamata olive↗1⁄2 cup

  halved pitted

• golden raisin↗1⁄2 cup
• garbanzo beans↗1

  drained

• cilantro↗1⁄2 cup

  chopped fresh

• lemon peel↗1 teaspoon

Step-by-step instructions

1. 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. 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.