Braised Beef with Moroccan Spices

This was my contribution last Sunday prior to enjoying the banana bread. It was simple and delicious. I browned the meat in between the playoff games and let it braise while I sat back down to enjoy the game. This recipe is pretty bold spice wise. Not hot spicy but full of that wonderful Moroccan zip. I think I’m getting addicted to braising this winter. The technique goes well with these long cold snowy days.

 

Ingredients 

Olive oil

2 1/2 pounds of chuck roast cut into 1 inch chunks

2 cups of chopped onions

3 garlic cloves pressed or chopped

1 tablespoon of garam masala

1 tablespoon of paprika

1 teaspoon of ground cumin

1/2 teaspoon of cayenne pepper

1/2 teaspoon turmeric

1/8 teaspoon of cinnamon or 1/2 stick

1 whole star anise

1 1/2 cups dry red wine

1 15oz can of beef broth

2 carrots cut fairly thick on a bias

1 14 1/2 ounce can petite diced tomatoes with juice

1 cup of golden raisins

optional: A few cut up figs and dried apricots. If using, cut back on the raisins for a total of one full cup.

Directions: Heat a few tablespoons of oil in a dutch oven. Salt and pepper the beef. Brown in batches and set aside. Add onions and saute until golden. Add garlic and all the dry spices and saute until very fragrant being careful not to burn the spices. Add the wine and simmer until reduced to a glaze (should coat the back of the spoon) continue stirring. Add all the other ingredients except the beef and bring to a simmer. Add the beef and any juices left in the bowl. Cover and braise in a 325 degree oven for 2 hours. Serve over couscous.

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