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Recipes

Moroccan Braised Beef

By Martine of Salt Lake City UTPhotography by Gary Moss
Image may contain Plant Food Dish Meal Vegetable and Produce

Recipe information

  • 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

Need to make a substitution?

Preparation

  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. DO AHEAD: Can be made 2 days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before serving.

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