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
  • 2½ pounds beef chuck roast, trimmed of excess fat, cut into 1 to 1½-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
  • 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, ½ 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.