Moroccan Braised Beef
This Moroccan Braised Beef is made up of beef slow-cooked in aromatic spices like cumin, coriander, and cinnamon - creating a rich and exotic taste. It’s a delightful fusion of sweet and savory flavors that everyone will love!
Servings - 4 servings
Ingredients
- 2 lbs. beef chuck roast
- 2 Tbsp olive oil
- 3 Tbsp minced onion
- 3 tsp minced garlic
- 1 Tbsp garam masala
- 1 Tbsp paprika
- 1 tsp ground cumin
- ¼ tsp cayenne pepper
- 1 cup red cooking wine
- 2 cups beef broth
- 15 oz. can diced tomatoes
- 1/2 cups golden raisins
- Side: rice
- Side: veggies
Instructions
- Cut the beef roast into 1-inch cubes.
- Preheat oven to 300 F.
- In a large oven-safe stockpot or Dutch oven, heat the olive oil and brown the beef roast pieces on all sides. Mix in the minced onion, minced garlic, garam masala, paprika, cumin, and cayenne pepper and saute for 1 minute to bring out the aromatics. Pour in the red cooking wine and beef broth, then the diced tomatoes with their juices and the golden raisins. Bring to bubbling.
- Once bubbling, put the lid on and transfer to the preheated oven for 60 minutes. Carefully remove the pot and lid and stir.
- Cook the rice.
- Prepare the veggies.
- Serve Moroccan Braised Beef with side of rice and veggies.
Freezer Meal Instructions
- To a gallon-size plastic freezer baggie, add the cubed beef roast, diced tomatoes, minced onion, minced garlic, garam masala, paprika, cumin, cayenne pepper, red cooking wine, beef broth, and golden raisins.
- Remove as much air as possible and seal. Add label to baggie and freeze.
- Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer.
- Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to oven-safe stockpot or Dutch oven. Bring to bubbling, then transfer to oven and bake at 300 F for 60 minutes.
- Serve with rice and salad.