Mediterranean Beef Stew

2 tablespoons vegetable oil
3 pounds boneless bottom round roast, cut into 1-inch cubes
2 (14.5-ounce) cans diced or ready-cut tomatoes
1 (14.5-ounce) can beef broth
2 medium onions, sliced
2 teaspoons ground coriander
3/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 turnips, peeled and diced
3 carrots, peeled and chopped
1 (15.5-ounce) can garbanzo beans, drained
1/2 teaspoon ground turmeric
1 cup golden raisins

Heat oil in a large, heavy-bottomed pot over medium heat; brown beef in oil. Add diced tomatoes (undrained), beef broth, onions, coriander, cinnamon, cayenne pepper and 1/2 teaspoon salt; mix well. Heat just to boiling; reduce heat, cover and simmer for 50 minutes.
Add turnips, cover and simmer for 10 minutes. Add carrots, cover and simmer for 30 minutes or until beef and vegetables are tender. Add garbanzo beans, raisins and turmeric, cover and simmer for 5 minutes more. Serve stew warm over rice or couscous. Makes 8 servings.