Page 133 - Harrington Family Recipes

Moroccan Braised Beef

Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes - Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil -- divided
2 1/2 pounds chuck roast -- boneless
2 cups onions -- chopped
3 cloves garlic -- chopped
1 tablespoon garam masala
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 cup dry red wine
1/2 cup dry sherry
2 cups beef broth
1 can diced tomatoes -- in juice (14 1/2 oz)
1 1/2 cups raisins

Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat
with salt and pepper. Add meat to pot; saute until no longer pink, about
5 minutes. Transfer meat to bowl. Heat 1 tablespoon oil in same pot.
Add onions; saute until brown, about 8 minutes. Add garlic and next 5
ingredients; stir 1 minute. Add wine and Sherry; boil until reduced to
glaze, stirring occasionally, about 8 minutes. Add broth, tomatoes with
juice, and raisins; stir to blend. Add beef and accumulated juices; bring
to simmer. Reduce heat to medium-low. Simmer uncovered until sauce is
thick and beef is tender, stirring occasionally, about 1 hour 15 minutes.
Season stew with salt and pepper. Serve over couscous, if desired.

Can be made 2 days ahead. Cool slightly, chill until cold, then cover and
keep chilled. Rewarm before serving.
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Per Serving (excluding unknown items): 668 Calories; 37g Fat (52.8%
calories from fat); 36g Protein; 38g Carbohydrate; 3g Dietary Fiber; 109mg
Cholesterol; 558mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1
Vegetable; 2 Fruit; 4 1/2 Fat.

NOTES : Made this on 10/28/04. It takes a little effort, but is
well worth it. Served it with brown rice. I used dried
cranberries instead of raisins. Really good!

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