Moroccan Braised Beef
Ann
ingredients
- 3 tablespoons olive oil, divided
- 2 1/2 pounds boneless chuck roast, cut into 3/4" 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
- 1-14.5 ounce can diced tomatoes in juice
- 1 1/2 cup golden raisins
directions
- 1
Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt & pepper. Add meat to pot; sauté until no longer pink, about 5 minutes. Transfer meat to a bowl.
- 2
Heat 1 tablespoon oil in the same pot. Add onions; sauté until brown, about 8 minutes. Add garlic and next 5 spices; 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.
- 3
Add beef and accumulated juices; bring to a 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 & pepper.
- 4
Serve over couscous or rice.
- 5
(Can be made 2 days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before serving.)
- 6
* an Indian spice mixture available in the spice section of many grocery stores.
notes
Can substitute boneless, skinless chicken chunks for the beef. Excellent & easy.
Source: Ann
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