Moroccan Braised Beef

Ingredients for Moroccan Braised Beef

• 45ml olive oil, divided

• 1.1kg boneless chuck roast, cut into 3/4-inch cubes

• 325g chopped onions

• 3 garlic cloves, chopped

• 1 tablespoon garam masala*

• 1 tablespoon paprika

• 1 teaspoon ground cumin

• 1/2 teaspoons turmeric

• 1/2 teaspoons cayenne pepper

• 240ml dry red wine

• 120ml dry Sherry

• 475ml beef broth

• 1 14 1/60g can diced tomatoes in juice

• 350ml golden raisins

How to make Moroccan Braised Beef

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.)

*An Indian spice mixture available in the spice section of many supermarkets.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.