Moroccan Beef Stew

(Serves 6)

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
15-ounce can garbanzo beans (chickpeas), drained
1/2 cup chopped fresh cilantro
1 teaspoon lemon peel

Method of Preparation:

1. In heavy large saucepan heat 2 tablespoons oil 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.
2. 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.
 
3. Add beef and any accumulated juices and lemon peel to pan.  Stir to warm through and serve.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University College of Culinary Arts. “Moroccan Recipes,” aired during the week of September 22, 2008.