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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
2. 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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