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.
Ingredients
Makes 6 servings
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.
Nutrition Per Serving
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Reviews (108)
Back to TopI make this almost once a month. For years. The family enjoys it. It is easy to start in the morning, and add bits as the day goes by, if you plan it on a Working from Home day. Nutricious and Delicious. Like others have stated, stewing the olives in does make it a wee bit too salty for our taste also. Serve them on the side. Yum.
justjayne
Toronto Ontario Canada
11/1/2021
We spent several weeks in Morocco and loved the food. I made this to recapture the warm spices and use of cinnamon in a savory dish. My recommendation is to make it and refrigerate it overnight. The amount of paprika and cinnamon overwhelm the flavor profile the day it's made. After one, better yet, two days in the fridge, both mellow out beautifully. Absolutely don't skip the lemon, it's essential to balance out the cinnamon. My husband doesn't like couscous (how is that possible?) so I served it with potatoes. Not authentic but hey. I also made a Moroccan raw shredded carrot salad and it was a bright, crisp counterpoint to the stew's richness. Absolutely will make this again. I opted for chuck and 3+ hours in the oven rather than tenderloin which seems like a total waste of a fine cut of meat. Also I'm cheap.
k8b51
Oregon Coast
3/1/2021
Can this be made in instapot? If so, any suggestions? Havent tried making it yet but it looks delicious!
MissyCooks00
1/26/2021
Tenderloin has its place, but not here. Using tenderloin in this type of recipe is an abomination. Chuck or brisket and a slow cook for 1/3 the price and a better result. My advice, substitute half cup of pomegranate juice or 1/4 cup pomegranate syrup/molasses for the beef broth and omit the olives. Also consider using diced prunes in lieu of raisins. Delicious.
goodkook
1/15/2021
我这两次组织对它大加赞赏. I tripled the recipe and made it the day before using chuck. Reheated for the party and put in a slow cooker a couple hours before guests. The slow simmering made the cut of beef very tender and the flavors blended very well. Making it again next weekend for our Christmas party.
abartuska
Washington DC
12/2/2017
I've made this dish a couple of times - using everything except the lemon peel - and plan to make it again. I've tried this with stew meat but next time around would go with the tenderloin as suggested
bedstuydadandhubby
Brooklyn, NY
5/16/2017
This was absolutely delicious. My teenaged son tweaked it just a bit with a little more salt and the late-added inspiration of lemon zest and a quick squeeze of juice. At his request I left out the olives. Finished product was full of flavor and depth. Served it with couscous and green beans. My main complaint is that beef tenderloin is much too expensive for a weeknight dinner. Ingredient list in Manhattan was $50, so for this reason alone, unrepeatable. I won't make it again unless I have the time to make a proper stew with a cheaper cut.
LexMom
New York City, NY
9/2/2016
I found this recipe to be very bland. I had to add more cumin and cayenne pepper to give it some taste.
译者queen
havertown, pa
9/16/2015
I despise olives and raisins so I left those out and substituted roasted cashews and frozen peas. The whole family loved it!
DonnaJoy
Berlin, Germany
1/12/2015
A favorite in my home.I alter it each time I make it. It can be made meatless, less meat and more veggies.
hannaqueenresa
Portland Or
1/11/2015
Ive made this so many times and each time I try something different. I use preserved lemons in this dish which adds a lovely citrus punch. I don't always use beef for this. Its usually whatever meat I have on hand. Pretty much any meat taste good in this. Our favorite way to eat this is over rice. We don't eat much meat so we just add way more carrots and garbanzo beans than they ask for.
hannaqueenresa
Portland Or
1/11/2015
Delicious! We may leave the olives on the side in the future since they made the stew too salty for our taste. Added some snap peas and garnished with cashews.
Gwynlian
5/10/2014
This is a very clever recipe. Instead of using cheaper meats and braising for hours, you use more expensive meat and it¿s ready to eat in less than 30 minutes. Your choice. Either way, it is very tasty. I would definitely make again.
crone333
Denver
11/19/2013
Just made this for dinner. It was really easy and tasty. I didn't have all exact ingredients, so improvised and still was good. Great for a week night meal if you have kids on different schedules.
Anonymous
4/2/2013
I just made this tonight and it was delicious! I used stew meat and london broil. and braised it like some of the other commenters. I added the garbanzos in the laST HOUR OF COOKING. iT TOOK 3 HOURS AT 300 DEGREES. The meat was tender!!!!. I could not find golden raisins at the store so I happend to have dates on hand. I chopped them up and used them instead. Worked out great! I also added a can of diced tomatoes. The flavor of this stew was amzing! The cumin and the cinnamon really changed upo the everyday beef stew my family is used to
dawn323welch
youngstown, oh
2/17/2013
