Recipes

Moroccan Beef Stew

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Moroccan Beef Stew

Moroccan Beef Stew

amanda

Equipment

  • Instant Pot Electric Pressure Cooker

  • Set of 3 Cast Iron Skillets

  • Meat Tenderizer

  • Digital Kitchen Scale

  • Dutch Oven

  • Kitchen Scissors

  • High-Speed Blender

  • Measuring Spoons Set

  • Roasting Rack

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

Instructions

1

Instruction 1

Heat 2 tablespoons oil in heavy large saucepan over medium-high heat.
2

Instruction 2

Sprinkle beef with salt and pepper.
3

Instruction 3

Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch.
4

Instruction 4

Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan.
5

Instruction 5

Cook until vegetables are soft, stirring frequently, about 10 minutes.
6

Instruction 6

Add spices; stir 1 minute.
7

Instruction 7

Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil.
8

Instruction 8

Simmer until juices thicken, about 5 minutes.
9

Instruction 9

Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.
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