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Beef Stew with Olives and Raisins
Servings: x4
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Cuisine Type: Middle Eastern
Freezable:  Yes
Ingredients:
  • 2 tbsp olive oil
  • 1 1/4 lb beef, tenderloin, cut into 1" cubes
  • 1 onion, yellow, chopped (~2/3 cup)
  • 1 carrot, chopped (~1/2 cup)
  • 2 cloves garlic, minced (~2 tsp)
  • 1 tbsp paprika, sweet
  • 2 tsp cumin, ground
  • 1 1/2 tsp cinnamon, ground
  • 2 cups beef broth, canned low sodium
  • 8 olives, kalamata, pitted, halved
  • 1/2 cup raisins, dark
  • 1/4 cup apricots, dried, chopped
  • 1 1/2 cups chickpeas / garbanzo bean, canned no salt added, drained, rinsed
  • 1 bay leaf
  • 1/2 cup cilantro, fresh, chopped
  • 1 tsp lemon zest
Instructions:
  1. Cooking
    1. Heat half of the oil in a large saucepan over medium high heat.
    2. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch.
    3. Transfer to plate.
    4. Add remaining half of the oil, onion, carrot, and garlic to pan. .
    5. Cook until vegetables are soft, stirring frequently, about 10 minutes.
    6. Add spices; stir 1 minute.
    7. Add broth, olives, raisins, apricots, chickpeas, bay leaf and cilantro; bring to boil.
    8. Simmer until juices thicken, about 5 minutes.
    9. Add beef and any accumulated juices and lemon peel to pan.
    10. Remove bay leaf
    11. Stir to warm through and serve.
Nutritional Facts
Nutrient (per serving)% DV
Calories 51226%
Total Fat 19g29%
    Saturated Fat 4g22%
    Trans Fat 0g--
Cholesterol 86mg29%
Sodium 487mg20%
Total Carbohydrate 48g16%
    Dietary Fiber 9g34%
    Sugars 22g--
Protein 41g82%
Vitamin A 3264iu65%
Vitamin C 7mg12%
Calcium 140mg14%
Iron 7mg40%