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.
Ingredients
- 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
Instructions
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.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/moroccan-braised-beef-with-couscous/