Ingredients

• 3 tablespoons olive oil, divided
• 1 3/4 pounds beef tenderloin, cut into 1-inch cubes
• 1 large onion, chopped
• 1 large carrot, chopped
• 2 garlic cloves, chopped
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground cinnamon
• 2 cups beef broth
• 1/2 cup halved pitted Kalamata olives
• 1/2 cup golden raisins
• 1 15-ounce can garbanzo beans (chickpeas), drained
• 1/2 cup chopped fresh cilantro
• 1 teaspoon lemon peel

Instructions

1. 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.