Moroccan Braised Beef
A rich and flavorful Moroccan-style beef stew featuring tender chuck roast braised with aromatic spices, wine, and golden raisins. This hearty dish combines traditional North African spices like garam masala, cumin, and turmeric with tender beef for a warming, exotic meal.
Ingredients
- •3 tablespoons olive oil
- •2½ pounds boneless chuck roast
- •2 cups chopped onions
- •3 cloves garlic
- •1 tablespoon garam masala
- •1 tablespoon paprika
- •1 teaspoon ground cumin
- •½ teaspoon turmeric
- •½ teaspoon cayenne pepper
- •1 cup dry red wine
- •½ cup dry Sherry
- •2 cups beef broth
- •14½ ounces diced tomatoes in juice
- •1½ cups golden raisins
Cooking Instructions
- 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.)
95 min
- 2.
*An Indian spice mixture available in the spice section of many supermarkets.