Moroccan Beef Stew

I made this stew this week after seeing the recipe in the Murfreesboro Daily News Journal. It was very easy and delicious. I substitued canned, petite diced tomatoes for the fresh ones. The first night we ate it over rice (couscous would be good also). The secondd night we ate the leftovers like a stew or soup, but by itself. The cilantro, cashew and sour cream are nice garnishes but not necessary for a great stew. Murfreesboro Daily News Journal 03/25/2015, Page B001

MOROCCAN BEEF STEW  2 tablespoons olive oil  1 pound lean beef, cut into 1-inch pieces  4 cloves garlic, minced  1 medium onion, chopped  4 tomatoes, chopped  1 teaspoon cumin  1 ⁄ 2 teaspoon ginger 1 ⁄ 2 teaspoon cinnamon 1 ⁄ 2teaspoon coriander 1 ⁄ 4 tsp cardamom  3 carrots, peeled and cut into 1 ⁄2-inch pieces1 (15-ounce) can garbanzo beans, drained and rinsed  1 ⁄ 4cup raisins  3 to 4 cups beef stock  1 ⁄ 4cup cashews, toasted  3 scallions, sliced thin  1 ⁄ 2cup cilantro, leaves only (reserving some for garnish) Salt and pepper, to taste Sour cream, optional Place olive oil in a large heavy saucepan and heat over medium-high heat.  Add beef and sautuntil brown no all sides, about 4 minutes.  Add garlic, onion, tomato and spices.  Sautfor another 2 minutes.  Add carrots, garbanzo beans, raisins, beef stock and cashews.  Continue to cook over medium heat until the vegetables are soft, about 10 minutes.  Add in the scallions and cilantro.  Taste and season with salt and pepper, as desired.  Serve over Basmati rice and top with sour cream, ifdesired. Enjoy!