Moroccan Braised Beef

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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.

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Steps

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Season the beef with salt and pepper and brown it in the oil in a skillet in batches.

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Remove beef.

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Add a little more oil and saute the onions until nicely browned.

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Add the garlic and next 5 ingredients and stir for 1 minute.

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Add the wine and sherry , turn the heat to high and reduce until thick , about 8 minutes.

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Add the beef broth , the tomatoes , the beef cubes , the broth you used for deglazing and the raisins.

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Reduce heat to medium-low.

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Simmer for about an hour and a quarter until the sauce is thick and the beef is tender.

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Alternately , put the pot in a 275 to 300 degree oven.

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Taste and adjust the seasoning.

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The stew can be refrigerated and reheated before serving or served right away.

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Ingredients

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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