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Moroccan Braised Beef


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Rate this recipe 4.6/5 (7 Votes)


  • 1/3 cup all-purpose flour
  • 2 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 cups chopped onions
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup dry red wine
  • 1 tablespoon curry powder
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1-1/2 cups golden raisins
  • Hot cooked couscous, optional


Preparation time 20mins
Adapted from


Step 1

Place flour in a large resealable plastic bag; add beef and toss to
coat. In a large skillet, brown beef in oil. Transfer to a 5-qt.
slow cooker. Stir in the broth, onions, tomatoes, wine and
seasonings. Cover and cook on low for 7-8 hours or until the meat is

During the last 30 minutes of cooking, stir in the raisins. Serve
with couscous if desired.


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