Moroccan Beef Stew

Pairs Well With

Serves 6


1 T Olive Oil
1 ½ lb beef—I use the small top sirloins from Costco that come four to a pack and use one of them—trimmed and cubed in ½“ squares
1 large onion, chopped
1 large carrot, peeled and chopped
2 garlic cloves, peeled and chopped fine
1 T paprika
2 t ground cumin
1 ½ t ground cinnamon
2 cups low sodium beef broth
1 15 oz can garbanzo beans, rinsed and drained
½ cup golden raisins
½ cup pitted kalamata olives, pitted
½ cup chopped fresh cilantro
2 t finely grated lemon zest


Heat olive oil in heavy large pan or pot over medium high heat. Place beef cubes in pan in one layer (if needed do this in two batches in order to brown beef cubes) and sprinkle with salt and pepper. Brown on all sides, about 3 minutes per batch. Transfer to plate. Add onions, carrots and garlic and sauté for 10 minutes or until soft, stirring frequently. Add spices and stir 30 seconds; add broth, garbanzo beans, olives, raisins, and cilantro; bring to a boil. Simmer until juices thicken, 5 minutes or so. Add beef and lemon zest back to pan and stir until heated through. Serve over couscous.