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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve over couscous, if desired. 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 |
Directions:
1. 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. (Can be made 2 days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before serving.)
2. *An Indian spice mixture available in the spice section of many supermarkets.
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