Moroccan Beef Stew

By beach cook

Ingredients

• 1 1/4 # Ground Chuck 80-85%
• Salt & Pepper
• 2 T EVOO
• 1 Onion Chopped
• 1 Carrot Chopped
• 1 Red Pepper Chopped
• 1 Russet Potato Cubed Bite Size
• 2 C Beef Stock
• 1/2 C Green Olives Halved
• 1/2 C Raisins
• 15 oz Can Hunts Diced Tomatoes
• 15 oz Goya Chick Peas Drained & Washed
• 2 Cloves Garlic Minced
• 1 t Paprika
• 1 t Cumin
• 1 T Cinnamon
• 1 T Fresh Cilantro Minced
• 1 T Lemon Zest

Preparation

Step 1

Large Stock Pot, Medium Heat, Brown Beef With Salt & Pepper. Drain & Set Aside.
Clean Pot, Add EVOO, Saute Onions, Carrots & Pepper Until Tender. Add Garlic, Blend.
Add Paprika, Cumin & Cinnamon, Stir To Mix.
Add Stock, Olives, Raisins, Tomatoes, Chick Peas, Cilantro & Beef. Bring To Boil, Cover & Simmer 1-2 Hours. Add Lemon Zest Before Serving.

Serve Hot With Cornbread.