Name: Moroccan Braised Beef
Yield: Makes 6 to 8 servings
Ingredients: 3 tablespoons olive oil, divided; 2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes; 2 cups chopped onions; 3 garlic cloves, chopped; 1 tablespoon garam masala*; 1 tablespoon paprika; 1 teaspoon ground cumin; 1/2 teaspoon turmeric; 1/2 teaspoon cayenne pepper; 1 cup dry red wine; 1/2 cup dry Sherry; 2 cups beef broth; 1 14 1/2-ounce can diced tomatoes in juice; 1 1/2 cups golden raisins

Serve over couscous, if desired.

Recipe information

Yield
Makes 6 to 8 servings

Ingredients

3 tablespoons olive oil, divided

2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes

2 cups chopped onions

3 garlic cloves, chopped

1 tablespoon garam masala*

1 tablespoon paprika

1 teaspoon ground cumin

1/2 teaspoon turmeric

1/2 teaspoon cayenne pepper

1 cup dry red wine

1/2 cup dry Sherry

2 cups beef broth

1 14 1/2-ounce can diced tomatoes in juice

1 1/2 cups golden raisins

Preparation

Step 1
Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until no longer pink, about 5 minutes. Transfer meat to bowl. Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes. Add garlic and next 5 ingredients; stir 1 minute. Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes. Add broth, tomatoes with juice, and raisins; stir to blend. Add beef and accumulated juices; bring to simmer. Reduce heat to medium-low. Simmer uncovered until sauce is thick and beef is tender, stirring occasionally, about 1 hour 15 minutes. Season stew with salt and pepper. (Can be made 2 days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before serving.)
Step 2
*An Indian spice mixture available in the spice section of many supermarkets.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes