Moroccan Braised Beef (or lamb)

Submitted by:
This is a nice winter dish. I usually serve over couscous. Cayenne can be eliminated if you do not like spicy.

Difficulty: Medium - experience needed
Serves: 8

Preparation time:
Cooking time:


* 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


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.)


Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.