Mongolian Beef Stew

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, choice, raw

  1 ¾ lb or 794g

• Onions

  Raw

  1 large or 150g

• Carrots

  Raw

  1 medium or 61g

• Garlic

  Raw

  2 clove or 6g

• Paprika

  Spices

  1 tbsp or 7g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Cinnamon

  Spices, ground

  1 ½ tsp or 4g

• Beef broth soup

  Bouillon, consomme, prepared with equal volume water

  2 cup or 482g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  2 cup or 400g

• Olives

  Ripe, canned (small-extra large)

  ⅜ cup or 50g

• Raisins

  Golden seedless

  ½ cup (not packed) or 73g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Lemon peel

  Raw

  1 tsp or 2g

Directions

1. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper.
2. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate.
3. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes.
4. Add spices; stir 1 minute.
5. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes.
6. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.
7. Alternatively, brown beef and toss all ingredients into a slow cooker. Cook on low for 4-6 hours or until beef is tender.

Similar Foods

• Mongolian Beef
• Pressure Cooker Mongolian Beef
• Mongolian Beef and Rice
• Beef Stew
• Hearty Beef Stew
• Pressure Cooker Beef Stew