Moroccan Braised Beef

by SpiceRouteCooks
Prep: 20m
Cook: 7h
beef
Moroccan Braised Beef - Image

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Ingredients
Servings:6
1/3cupall-purpose flour
2lbbeef chuck roast
3tbspolive oil
29ozbeef broth
2cuponions
14 1/2ozdiced tomatoes
1cupred wine
1tbspcurry powder
1tbsppaprika
1tspsalt
1tspground cumin
1tspground coriander
1/2tspcayenne pepper
1 1/2cupgolden raisins
couscous
Nutrition Facts

Per serving

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Instructions
  1. 1

    Brown the beef

    Cut the chuck roast into 1-inch cubes. Place the flour in a large shallow dish, add the beef, and turn to coat. Heat the olive oil in a large skillet over medium-high and brown the beef on all sides. Transfer the beef to a 5-quart slow cooker.

  1. 2

    Build the braise

    Chop the onions. Stir the beef broth, onions, undrained diced tomatoes, red wine, curry powder, paprika, salt, cumin, coriander, and cayenne into the slow cooker with the beef. Cover and cook on low for 7-8 hours, until the meat is fork-tender.

  2. 3

    Finish with the raisins

    During the last 30 minutes of cooking, stir in the golden raisins so they plump up in the sauce. Serve over hot cooked couscous if you like, spooning plenty of the braising liquid over the top.

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Moroccan Braised Beef

Created by: SpiceRouteCooks

Prep Time: 20m
Cook Time: 7h
Servings: 6

Ingredients

  • 1/3 cup all-purpose flour
  • 2 lb beef chuck roast
  • 3 tbsp olive oil
  • 29 oz beef broth
  • 2 cup onions
  • 14 1/2 oz diced tomatoes
  • 1 cup red wine
  • 1 tbsp curry powder
  • 1 tbsp paprika
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 1 1/2 cup golden raisins
  • couscous

Instructions

  1. Brown the beefCut the chuck roast into 1-inch cubes. Place the flour in a large shallow dish, add the beef, and turn to coat. Heat the olive oil in a large skillet over medium-high and brown the beef on all sides. Transfer the beef to a 5-quart slow cooker.
  2. Build the braiseChop the onions. Stir the beef broth, onions, undrained diced tomatoes, red wine, curry powder, paprika, salt, cumin, coriander, and cayenne into the slow cooker with the beef. Cover and cook on low for 7-8 hours, until the meat is fork-tender.
  3. Finish with the raisinsDuring the last 30 minutes of cooking, stir in the golden raisins so they plump up in the sauce. Serve over hot cooked couscous if you like, spooning plenty of the braising liquid over the top.

Notes & Tips

This is Moroccan comfort food at its best — a low-and-slow braise where chuck roast goes meltingly tender in a broth warm with cumin, coriander, paprika, and a little cayenne heat. The golden raisins are the move: they plump up in the last half hour and bring that signature North African sweet-and-savory balance you'd find in a good tagine. Spoon it all over couscous to catch every bit of the sauce. Start the spices on the lighter side and build up — you can always add more heat, but you can't take it back.