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Moroccan Braised Beef

i found this recipe on another website. it originally came from bon apetit magazine. i made it when i wanted to do something a little different with stewing beef. the original recipe suggests to serve it with couscous, but anything to soak up the delicious gravy is good. when i made it, i used 1 and 1/2 cups of red wine since i didn't have any sherry and added a little sugar.

complex14 ingredients11 preparation steps
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Ingredients

  • olive oil
  • stewing beef
  • onions
  • garlic cloves
  • garam masala
  • paprika
  • ground cumin
  • turmeric
  • cayenne
  • dry red wine
  • dry sherry
  • beef broth
  • diced tomatoes with juice
  • golden raisins

Preparation

  1. 1season the beef with salt and pepper and brown it in the oil in a skillet in batches
  2. 2remove beef
  3. 3add a little more oil and saute the onions until nicely browned
  4. 4add the garlic and next 5 ingredients and stir for 1 minute
  5. 5add the wine and sherry , turn the heat to high and reduce until thick , about 8 minutes
  6. 6add the beef broth , the tomatoes , the beef cubes , the broth you used for deglazing and the raisins
  7. 7reduce heat to medium-low
  8. 8simmer for about an hour and a quarter until the sauce is thick and the beef is tender
  9. 9alternately , put the pot in a 275 to 300 degree oven
  10. 10taste and adjust the seasoning
  11. 11the stew can be refrigerated and reheated before serving or served right away