Moroccan Braised Beef

Name: Moroccan Braised Beef
Ingredients: 1/3 cup all-purpose flour; 2 pounds boneless beef chuck roast, cut into 1-inch cubes; 3 tablespoons olive oil; 2 cans (14-1/2 ounces each) beef broth; 2 cups chopped onions; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 cup dry red wine; 1 tablespoon curry powder; 1 tablespoon paprika; 1 teaspoon salt; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon cayenne pepper; 1-1/2 cups golden raisins; Hot cooked couscous, optional

15 ingredients

3 steps

Ingredients

1/3 cup all-purpose flour
2 pounds boneless beef chuck roast, cut into 1-inch cubes
3 tablespoons olive oil
2 cans (14-1/2 ounces each) beef broth
2 cups chopped onions
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup dry red wine
1 tablespoon curry powder
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1-1/2 cups golden raisins
Hot cooked couscous, optional

Directions

1

Place flour in a large shallow dish; add beef and turn to coat. In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker. Stir in the broth, onions, tomatoes, wine and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender.
2

During the last 30 minutes of cooking, stir in the raisins. Serve with couscous if desired.
3

Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary. Serve as directed.