Bon Appetit/September 2004

Moroccan Braised Beef
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
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 tomateos in juice 1-1/2 cups golden raisins



1 Heat 2 tablespoons 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 tablespoon 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 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.

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