Moroccan Braised Beef with Couscous
Yield 6 servings
This Moroccan slow-cooked beef is a hearty and flavorful winter dish warmed with global flavors such as garam masala and turmeric.
2 tablespoons olive oil
2 1/2 pounds Peterson Meats beef chuck roast, trimmed of excess fat, cut into 1 to 1 1/2-inch cubes
1 can (14 1/2-ounce can) diced fire-roasted tomatoes in juice
1/2 cup dry red wine
1/2 cup beef broth
1 cup golden raisins, divided
1 medium onion, chopped (about 2 cups)
3 cloves garlic, finely chopped
4 teaspoons garam masala
1 tablespoon paprika
1 teaspoon ground cumin
1/4 teaspoon turmeric
1/2 teaspoon red pepper flakes
1 1/2 cups uncooked couscous
1/4 cup chopped fresh parsley
1/2 cup thinly sliced Le Moulins Mahjoub natural preserved lemons
In a large Dutch oven, heat oil over high heat. Pat beef dry with paper towels, and season with a pinch of salt and pepper. Place beef in Dutch oven, working in batches if necessary as to not overcrowd and cook 4 to 6 minutes, searing all sides of beef.
Transfer browned meat to slow cooker, add tomatoes, wine, beef broth, 1/2 cup of the raisins, onion, garlic, garam masala, paprika, cumin, turmeric, and red pepper flakes. Stir to combine ingredients.
Cover and cook on low heat 8 hours or high heat 4 to 5 hours until beef is very tender.
When ready to serve, cook couscous as directed on the label, adding in remaining ½ cup raisins while bringing the water to boil. Fluff the cooked couscous and fold in chopped parsley.
Divide the couscous and beef among bowls and garnish with preserved lemons.