Moroccan Beef Stew

Moroccan Beef Stew
Moroccan 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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
African Moroccan Soup/Stew Beef Olive Onion Sauté Quick & Easy Low Cal High Fiber Dinner Raisin Chickpea Carrot Winter Healthy Cilantro Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
  • 1 1/2 teaspoons ground cinnamon
  • 2 teaspoons ground cumin
  • 1 tablespoon paprika
  • 2 cups beef broth
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup golden raisins
  • 1/2 cup halved pitted kalamata olives
  • 1 teaspoon lemon peel
  • 1 large onion, chopped
  • 3 tablespoons olive oil, divided
  • 2 garlic cloves, chopped

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. Per serving: 396 calories, 18 g fat (4 g saturated), 88 mg cholesterol, 900 mg sodium, 26 g carbohydrates, 4 g fiber, 34 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›

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. Per serving: 396 calories, 18 g fat (4 g saturated), 88 mg cholesterol, 900 mg sodium, 26 g carbohydrates, 4 g fiber, 34 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›

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