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Moroccan Braised Beef

 Moroccan Braised Beef
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.
6 ServingsPrep: 20 min. Cook: 7 hours

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.

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Moroccan Braised Beef (continued)

Nutritional Facts: 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.