Moroccan Beef Stew
Serves 4
   1 tablespoon olive oil
   600g lean beef steak (such as sirloin, rib-eye, or round), cut into 2.5cm cubes
   1 cup chopped yellow onion
   2 medium carrots, chopped
   4 cloves garlic, minced
   2 teaspoons paprika
   2 teaspoons ground cumin
   1 teaspoon ground cinnamon
   1/2 teaspoon salt
   1/2 teaspoon freshly ground black pepper
   2 cups reduced-sodium beef stock
   One 425g can chickpeas, rinsed and drained
   1 cup pitted kalamata olives, drained and halved
   1/2 cup golden or dark raisins
   1/4 cup chopped fresh coriander

Heat the oil in a large stockpot or Dutch oven over medium-high heat.
   Add the beef and cook until browned on all sides, about 5 minutes total. Remove the beef from the pan and set aside.
   To the same pan, add the onion, carrots, and garlic and cook, stirring, until softened, about 3 minutes.
   Add the paprika, cumin, cinnamon, salt, and pepper and cook for 1 minute, until the spices are fragrant.
   Return the beef to the pan and add the broth, chickpeas, olives, and raisins.
   Bring to a simmer, reduce the heat to medium-low, and continue to simmer until the beef is cooked through, about 5 minutes.
   Remove from the heat, stir in the coriander, and serve.

From: “Robin To The Rescue”. By Robin Miller. Published by The Taunton Press/ Capricorn Link.
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