Moroccan Beef Stew

Made this for dinner a few nights ago. It was based on the stew from Solstice Cafe in Bingen WA.

• 3 tablespoons olive oil
• 1 3/4 pounds beef tenderloin, cut into 1-inch cubes (I used hamburger)
  
• 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
• 4 cups beef broth
• 1 15 oz can diced tomatoes
  
• 1/2 cup golden raisins
• 1 15-ounce can garbanzo beans (chickpeas), drained
• 1 cup chopped fresh cilantro

Put olive oil in pot and saute garlic, carrots, & onions till the onions are clear. Add beef, cook till browned . Add remainder of ingredients, and let simmer till done.

Serve over mashed potatoes.

For the record, I very much enjoyed eating this stew, although next time I'm going to try it with stew meat.