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Moroccan Braised Beef Recipe

Moroccan Braised Beef Recipe photo by Taste of Home

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Curry powder is a blend of up to 20 spices, herbs and seeds. Add a pinch of curry to your favorite soups, stews, salads and even rice to add an exotic flavor. In this Moroccan stew, begin by adding 2 teaspoons curry, then adjust to your taste.

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Moroccan Braised Beef Recipe

Prep: 20 min. Cook: 7 hours

Yield: 6 Servings

20 420 440

Ingredients

1/3 cup all-purpose flour
2 pounds boneless beef chuck roast, cut into 1-inch cubes
3 tablespoons olive oil
2 cans (14-1/2 ounces each) beef broth
2 cups chopped onions
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup dry red wine
1 tablespoon curry powder
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1-1/2 cups golden raisins
Hot cooked couscous, optional

Directions

Place flour in a large resealable plastic bag; add beef and toss to coat. In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker. Stir in the broth, onions, tomatoes, wine and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender.
During the last 30 minutes of cooking, stir in the raisins. Serve with couscous if desired. Yield: 6 servings.

Nutritional Analysis: 1-1/3 cups beef mixture (calculated without couscous) equals 533 calories, 22 g fat (7 g saturated fat), 98 mg cholesterol, 620 mg sodium, 45 g carbohydrate, 5 g fiber, 34 g protein.

Originally published as Moroccan Braised Beef in Weeknight Cooking Made Easy Annual 2005, p51

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Moroccan Braised Beef

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Reviewed on May. 19, 2013 by sav0808

I mixed eggplant into it, and it was very good.

Reviewed on Apr. 04, 2013 by kmarqui

Made this last night for the in-laws and they loved it. I did add garbanzo beans and for added texture added 1 lb. of ground beef. I served this with basmati rice. Next time using same meat ingredients I'm going to add more seasoning quantities as I felt with the extra meat the seasonings didn't come through as strong.

Reviewed on Mar. 10, 2013 by murphbo43

Not that tasty, will eat the left overs instead of giving them to the dogs, but will not make it again.

Reviewed on Feb. 01, 2012 by TessaMB

One of the best recipes on this site that I have tried so far. Love the curry powder in this. Just the right amount of heat. It is also delicious over rice. I served the raisins on the side.

Reviewed on Mar. 08, 2010 by jdolnick

I made some minor deviations from the recipe, none of which seemed to hurt. I didn't have time to brown the meat and I left out the cayenne pepper because my wife and I don't care for it. This was excellent, very tasty with a lot of delicious sauce that was good over white rice. I used the full measure of curry powder and didn't find it overpowering at all.