Taste of Home
Moroccan Braised Beef
TOTAL TIME: Prep: 20 min. Cook: 7 hours
YIELD: 6 servings.
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 of curry, then add more to your taste. —Taste of Home Test Kitchen
Ingredients
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1/3 cup all-purpose flour
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2 pounds boneless beef chuck roast, cut into 1-inch cubes
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3 tablespoons olive oil
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2 cans (14-1/2 ounces each) beef broth
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2 cups chopped onions
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 cup dry red wine
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1 tablespoon curry powder
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1 tablespoon paprika
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1 teaspoon salt
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon cayenne pepper
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1-1/2 cups golden raisins
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Hot cooked couscous, optional
Directions
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1.
Place flour in a large shallow dish; add beef and turn 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.
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2.
During the last 30 minutes of cooking, stir in the raisins. Serve with couscous if desired.
Nutrition Facts
1-1/3 cups beef mixture: 533 calories, 22g fat (7g saturated fat), 98mg cholesterol, 620mg sodium, 45g carbohydrate (30g sugars, 5g fiber), 34g protein.
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