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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 6 |
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Curry powder is a blend of up to 20 spices, herbs and seeds. Add a pinch of curry to your favorite soups, stews, salads and even rice to add an exotic flavor. In this Moroccan stew, begin by adding 2 teaspoons curry, then adjust to your taste. Ingredients:
1/3 cup king arthur unbleached 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 |
Directions:
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.
2. During the last 30 minutes of cooking, stir in the raisins. Serve with couscous if desired. Yield: 6 servings.
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