Moroccan Beef Stew
3 tablespoons olive oil, divided
800g lean beef (topside, sirloin or any other prime cut), cut into cubes
1 large onion, chopped
1 large carrot, chopped
2 garlic cloves, chopped
1 tablespoon paprika
2 teaspoons ground cumin
1 ½ teaspoons ground cinnamon
2 cups beef broth
½ cup halved pitted Kalamata olives
½ cup golden raisins
1 ±400g can garbanzo beans (chickpeas), drained
½ cup chopped fresh cilantro (Coriander)
1 teaspoon lemon peel
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.
so it should come out looking like this