Moroccan Braised Beef

Name: Moroccan Braised Beef
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

14 ingredients

2 steps

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

Directions

1

Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper. Add meat to pot; saute until no longer pink, about 5 minutes. Transfer meat to bowl. Heat 1 tablespoon oil in same pot. Add onions; saute 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.)
2

*An Indian spice mixture available in the spice section of many supermarkets.