Ingredients
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3 tablespoons olive oil, divided
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1 3/4 lbs beef tenderloin, cut into 1-inch cubes
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1 large onion, chopped
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2 garlic cloves, chopped
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1 tablespoon paprika
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2 teaspoons ground cumin
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1 1/2 teaspoons ground cinnamon
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2 cups beef broth
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1/2 cup kalamata olive, halved pitted
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1/2 cup golden raisin
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1 (15 ounce) can garbanzo beans, drained (chickpeas)
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1/2 cup cilantro, chopped fresh
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1 teaspoon lemon peel
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1 large carrot, chopped
Instructions
- 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.