Beef Stew
Ann Gillespie of Alexandria, Virginia, writes: "Because I'm balancing graduate school and a family, I try to cook things that don't take a lot of time. But I love experimenting with ingredients, so most of my recipes are easy to make and use interesting flavor combinations. The olives and cinnamon in this stew give it a nice Moroccan flavor.
This dish balances sweet and savory with tangy Kalamata olives and golden raisins.
Ingredients
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
Preparation
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.