| Title: | Braised Morrocan Beef |
| Wine Pairing: | Zinfandel, Syrah/Shiraz, Sangiovese, Rioja, Rhone Blends, Merlot, Cabernet Sauvignon, Bordeaux Blends |
| We Recommend: |
Forefathers 2005 McLaren Vale Shiraz Inspiration Vineyards 2003 Cabernet Sauvignon |
| Ingredients: | 3 tablespoons olive oil, divided 2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes 2 cups chopped onions 3 garlic cloves, chopped 1 tablespoon garam masala 1 tablespoon paprika 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon cayenne pepper 1 cup dry red wine 1/2 cup dry Sherry 2 cups beef broth 1 14 1/2-ounce can diced tomatoes in juice 1 1/2 cups golden raisins |
| Instructions: | Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until no longer pink, about 5 minutes. Transfer meat to bowl. Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes. Add garlic and next 5 ingredients; stir 1 minute. Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes. Add broth, tomatoes with juice, and raisins; stir to blend. Add beef and accumulated juices; bring to simmer. Reduce heat to medium-low. Simmer uncovered until sauce is thick and beef is tender, stirring occasionally, about 1 hour 15 minutes. Season stew with salt and pepper. |