Moroccan Braised Beef

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Head Chef
Sep 18, 2004
New York
I cooked this dish several months ago and it was fantastic. It was a little spicy, but the raisins counterbalanced the spice with a little sweetness. It was soooo good.

3 T. 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 T. garam masala
1 T. paprika
1 t. ground cumin
1/2 t. tumeric
1/2 t. cayenne pepper
1 cup dry red wine
1/2 cup dry sherry
2 cups beef broth
1 14-1/2 oz. can diced tomatoes in juice
1 1/2 cups golden raisins

Heat 2 T. oil in large pot over medium high heat. Sprinkle meat with salt and pepper. Add meat to pot; saute until no longer pink, about 5 minutes. Transfer meat to bowl.

Heat 1 T. oil in same pot.
Add onions; saute until brown, about 8 minutes.
Add garlic and next 5 ingredients; stir 1 minute.
Add wine and sherry; boil until reduced to glaze, stirring occastionally, about 8 minutes.
Add broth, tomatoes with juice, and raisins; stir to blend.
Add beef and accumulated juices; bring to simmer.
Reduce heat to med-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.)

Great served over couscous or Basmati

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