Name: Moroccan Beef Stew
Yield: Makes 6 servings
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

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Moroccan Beef StewBrian Leatart

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.

Recipe notes

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