Moroccan Braised Beef

Name: Moroccan Braised Beef
Yield: 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

By Martine of Salt Lake City UTPhotography by Gary Moss

August 31, 2004

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Recipe notes