Moroccan Braised Beef Recipe

Name: Moroccan Braised Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, divided; 2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes; 2 cups chopped onions; 3 garlic cloves, 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 14 1/2-ounce can diced tomatoes in juice; 1 1/2 cups golden raisins

Servings: persons

3 tablespoons olive oil, divided
2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes
2 cups chopped onions
3 garlic cloves, 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 14 1/2-ounce can diced tomatoes in juice
1 1/2 cups golden raisins

1
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. (Can be made 2 days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before serving.)
2
*An Indian spice mixture available in the spice section of many supermarkets.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons olive oil, divided, 2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes, 2 cups chopped onions, 3 garlic cloves, chopped, and more.

Yes, Moroccan Braised Beef falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Braised Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions