Recipe information
Total Time
45 minutes
Yield
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
15-ounce can garbanzo beans (chickpeas), drained
1
/2 cup halved pitted Kalamata olives
1
/2 cup golden raisins
1
/2 cup chopped fresh cilantro
1
teaspoon finely grated lemon peel
Need to make a substitution?
Preparation
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.