Moroccan Braised Beef Recipe
Moroccan Braised Beef Recipe photo by Taste of Home
Next Recipe

Moroccan Braised Beef Recipe

Read Reviews
4.5 8 9
Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Cook: 7 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 7 hours
MAKES: 6 servings

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

Nutritional Facts

533 calories: 1-1/3 cups beef mixture (calculated without couscous) , 22g fat (7g saturated fat), 98mg cholesterol, 620mg sodium, 45g carbohydrate (30g sugars, 5g fiber), 34g protein .

Directions

  1. 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.
  2. During the last 30 minutes of cooking, stir in the raisins. Serve with couscous if desired.
    Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Serve as directed.
    Yield: 6 servings.
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.


Reviews for Moroccan Braised Beef

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
girliesmom
Reviewed Nov. 14, 2015

"This was an instant family favorite. We enjoy exotic flavors and this fragrant dish was perfect! I serve on top of couscous cooked in chicken broth and sprinkled with chopped cilantro. Fantastic!"

MY REVIEW
EmRoot
Reviewed Aug. 20, 2015

"This is one of our family favorites. We make it at least once a month. For those unsure about which wine to use: we use the Charles Shaw (inexpensive Trader Joes brand) Cabernet Sauvignon. Since we aren't wine drinkers, we asked Trader Joes for advice, and that was the wine they recommended for the recipe."

MY REVIEW
lenfinger
Reviewed Jul. 23, 2013

"This is one of the best recipes I have made in a long time. Quick to fix, even though you have to brown the meat first. I made it with pork shoulder the other night--even yummier than the beef version!"

MY REVIEW
sav0808
Reviewed May. 19, 2013

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

MY REVIEW
kmarqui
Reviewed Apr. 4, 2013

"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."

MY REVIEW
murphbo43
Reviewed Mar. 10, 2013

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

MY REVIEW
TessaMB
Reviewed Feb. 1, 2012

"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."

MY REVIEW
jdolnick
Reviewed Mar. 8, 2010

"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."

Loading Image