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Has anyone made this recipe? REC: Moroccan Braised Beef.

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Joined: Dec 9, 2005


Posted to Thread #18737 at 12:34 am on Aug 6, 2010

I have it simmering on the stove now and it smells and tastes fantastic. I was wondering about adding some sliced carrots to it in the last half hour, to give it a little color. I also haven't added the cayenne yet, because I wanted to see how the heat would be without it. I was thinking of serving this with mashed potatoes, does that sound okay? I know it should be cous cous or orzo, but I am serving orzo in the other entree and I couldn't find any cous cous today.

* Exported from MasterCook *


Recipe By :Bon Appetit September 2004/JP
Serving Size : 6 Preparation Time :0:00
Categories : Beef Middle Eastern
Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil -- divided
2 1/2 pounds boneless chuck roast -- cut into 3/4-inch
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 can diced tomatoes in juice -- (14 1/2 ounce)
1 1/2 cups golden raisins

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.)

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