Moroccan Braised Beef

Name: Moroccan Braised Beef
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters beef broth; 411 grams diced tomatoes in juice; 1 teaspoons cayenne pepper; 1 kilograms boneless chuck roast, cut into 3/4-inch cubes; 237 milliliters dry red wine; 118 milliliters dry Sherry; 1 Tbsp garam masala; 3 garlic cloves, chopped; 355 milliliters golden raisins; 1 teaspoon ground cumin; 3 Tbsps olive oil, divided; 473 milliliters chopped onions; 1 Tbsp paprika; 1 teaspoons turmeric

Moroccan Braised Beef is a gluten free, dairy free, and primal main course. This recipe serves 8. One serving contains 466 calories, 30g of protein, and 22g of fat. A mixture of garam masala, paprika, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the golden raisins you could follow this main course with the Apple Crumble with Golden Raisins as a dessert.

Instructions

Heat 2 tablespoons oil in large pot over medium-high heat.

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Cooking Oil

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Pot

Sprinkle meat with salt and pepper.

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Salt And Pepper

Meat

Add meat to pot; sauté until no longer pink, about 5 minutes.

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Meat

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Pot

Transfer meat to bowl.

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Meat

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Bowl

Heat 1 tablespoon oil in same pot.

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Cooking Oil

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Pot

Add onions; sauté until brown, about 8 minutes.

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Onion

Add garlic and next 5 ingredients; stir 1 minute.

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Garlic

Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes.

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Sherry

Glaze

Wine

Add broth, tomatoes with juice, and raisins; stir to blend.

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Tomatoes In Juice

Raisins

Broth

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.)

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Salt And Pepper

Stew

Beef