Moroccan Braised Beef with Couscous


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.