Moroccan Braised Beef

By Susan52

Ingredients

• 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

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
tender.

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