Moroccan Beef Stew with Couscous
This dish is a show stopper! I made this dish in the slow cooker (after step 2) and added 2 large sweet potatoes cut in 1-inch cubes and added another cup of beef broth. Then all you need to prepare when you get home is the couscous!
3 Tbps. olive oil, divided
1 3/4 lbs. beef tenderloin, cut into 1-inch cubes
1 large yellow onion, chopped
1 large carrot, chopped
1 garlic clove, chopped
1 Tbsp. paprika
2 tsp. ground cumin
1 1/2 tsp. ground cinnamon
2 c. beef broth
1/2 c. Kalamata olives, pitted and halved
1/2 c. golden raisins
1 (15-oz.) can garbanzo beans, drained
1/2 c. chopped fresh cilantro
1. Heat 2 Tbps. oil in a large saucepan over medium-high heat.
2. Season beef with salt and pepper. Add beef to saucepan and brown on all sides, about 3 minutes. Remove from pan to papertowel-lined plate.
3. Add remaining tablespoon of oil, onion, carrot and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices and stir 1 more minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and stir until all ingredients are warm.
4. Meanwhile, prepare couscous according to package directions. Spoon stew over couscous.