Moroccan Spiced Beef and Vegetable Skillet

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add beef cubes and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Brown the beef on all sides, about 5-7 minutes. Remove beef from skillet and set aside.

Add chopped onion to the skillet and cook until softened, about 3-4 minutes. Add minced garlic, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, until fragrant.

Return the browned beef to the skillet. Stir in the diced tomatoes (undrained) and beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes.

Stir in the sliced carrots and chickpeas. Cover and continue to simmer for another 10 minutes, or until carrots are tender and beef is cooked through.

Taste and adjust seasoning with remaining salt and pepper as needed.

Garnish with fresh chopped cilantro before serving.