Moroccan Braised Beef

Total Time
1hr 55mins
Prep 40 mins
Cook 1 hr 15 mins

I found this recipe on another website. It originally came from Bon Apetit magazine. I made it when I wanted to do something a little different with stewing beef. The original recipe suggests to serve it with couscous, but anything to soak up the delicious gravy is good. When I made it, I used 1 and 1/2 cups of red wine since I didn't have any sherry and added a little sugar.

Ingredients Nutrition


  1. Season the beef with salt and pepper and brown it in the oil in a skillet in batches. (Optional: after each batch you can deglaze the pan by adding some of the beef stock and stirring to loosen the browned bits. Keep this liquid to add to the stew later.).
  2. Remove beef.
  3. Add a little more oil and saute the onions (seaoning with salt and pepper) until nicely browned (about 10 minutes).
  4. Add the garlic and next 5 ingredients and stir for 1 minute. Add the wine and sherry, turn the heat to high and reduce until thick, about 8 minutes.
  5. Add the beef broth, the tomatoes, the beef cubes (with accumulated juices), the broth you used for deglazing and the raisins.
  6. Reduce heat to medium-low. Simmer for about an hour and a quarter until the sauce is thick and the beef is tender.
  7. Alternately, put the pot in a 275 to 300 degree oven.
  8. Taste and adjust the seasoning.
  9. The stew can be refrigerated and reheated before serving (this helps to bring out the flavours) or served right away.
Most Helpful

I just made this for dinner tonight and it was amazing! I used red wine instead of Masala since I didn't have any. I will be maiking it again soon!!!

anne_bram_2733625 February 24, 2011

This was so yummy. Fragrant, mild and exotic. Lick the bowl great.

Binky Bakes March 28, 2010

Easy and flavorful dish. I used Marsala wine instead of Sherry since that it what I had. Tasted great.

swissms December 17, 2008