Moroccan Beef Stew

Ingredients for Moroccan Beef Stew

• 45ml olive oil, divided

• 800g 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

• 475ml beef broth

• 120ml halved pitted Kalamata olives

• 80g golden raisins

• 1 425g can garbanzo beans (chickpeas), drained

• 1/2 cup chopped fresh coriander

• 1 teaspoon lemon peel

How to make Moroccan Beef Stew

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 coriander; 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.