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Moroccan Beef Stew

['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']

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.

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