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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


 

 

 


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