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Moroccan Braised Beef




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original recipe from from Peak of the Market, Winnipeg, MB



List of Ingredients




1/2 cup (75 ml) brown rice flour (or other gf flour or flour blend)
2 lbs (1 kg) boneless beef chuck roast, cut into large cubes
3 tbsp (40 ml) olive oil
2 cups (500 ml) beef broth
2 cups (500 ml) onion, chopped
1 can diced tomatoes, undrained (14 oz / 398 ml)
1 cup (250) ml dry red wine or dark grape juice
2 tsp (10 ml) curry powder
1 tbsp (15 ml) paprika
1 tsp (5 ml) salt
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1/2 tsp (2 ml) cayenne pepper
1 1/2 cups (375 ml) golden raisins

Recipe



Place flour in large resealable plastic bag; add beef and toss to coat.

In large skillet; brown beef in oil.

Transfer to roasting pan. Stir in broth, onions, tomatoes, wine and seasonings.

Cover and cook in preheated 350 F (180 C) oven for 3 to 4 hours or until meat is tender.

During the last 30 minutes of cooking, stir in raisins.

Serves 6