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
- 2½ pounds beef chuck roast, trimmed of excess fat, cut into 1 to 1 1/2-inch cubes
- 1 14 oz. can diced fire-roasted tomatoes in juice
- ½ cup dry red wine
- ½ 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
- ¼ teaspoon turmeric
- ½ teaspoon red pepper flakes
- 1½ cups uncooked couscous
- ¼ cup chopped fresh parsley
- ½ cup thinly sliced 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.