Moroccan Beef Stew

• 3 tablespoons olive oil, divided
• 1 3/4 lbs 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 kalamata olive, halved pitted
• 1/2 cup golden raisin
• 1 (15 ounce) can garbanzo beans, drained (chickpeas)
• 1/2 cup cilantro, chopped fresh
• 1 teaspoon lemon peel

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.

olive oil, beef tenderloin, onion, carrot, garlic, paprika, ground cumin, ground cinnamon, beef broth, kalamata olive, golden raisin, garbanzo beans, cilantro, lemon peel

Taken from www.food.com/recipe/moroccan-beef-stew-502700 (may not work)