Moroccan Braised Beef Recipe

4.5 9 10
Moroccan Braised Beef Recipe
Moroccan Braised Beef Recipe photo by Taste of Home
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Moroccan Braised Beef Recipe

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4.5 9 10
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 for an exotic flavor. In this Moroccan stew, begin with 2 teaspoons curry, then add more to your taste. —Taste of Home Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 7 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
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

Nutritional Facts

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

  • 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
  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

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Reviews forMoroccan Braised Beef

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TheMomChef User ID: 6196622 254106
Reviewed Sep. 14, 2016

"Delicious! It was fantastic the day it was made, but the leftovers were even better because the flavors had melded overnight. The full review at Taking On Magazines: http://www.takingonmagazines.com/moroccan-braised-beef/"

MY REVIEW
girliesmom User ID: 7234925 237343
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 User ID: 8490273 231531
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 User ID: 1357210 135185
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 User ID: 4530296 141932
Reviewed May. 19, 2013

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

MY REVIEW
kmarqui User ID: 3651843 84295
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 User ID: 5081362 84290
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 User ID: 6083350 106612
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 User ID: 3022361 135183
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."

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