Moroccan Braised Beef

Ingredients

• 2 cups beef broth 
• 14.5 ounce frangelico diced canned
• 0.5 teaspoon ground pepper 
• 2.5 pounds beef chuck boneless cut into 3/4-inch cubes
• 1 cup wine dry red
• 0.5 cup sherry dry
• 1 tablespoon garam masala 
• 3  garlic clove chopped
• 1.5 cups golden raisins 
• 1 teaspoon ground cumin 
• 3 tablespoons olive oil divided
• 2 cups onion chopped
• 1 tablespoon paprika 
• 0.5 teaspoon turmeric 

Equipment

• bowl
• pot

Directions

1. Heat 2 tablespoons oil in large pot over medium-high heat.
2. Sprinkle meat with salt and pepper.
3. Add meat to pot; sauté until no longer pink, about 5 minutes.
4. Transfer meat to bowl.
5. Heat 1 tablespoon oil in same pot.
6. Add onions; sauté until brown, about 8 minutes.
7. Add garlic and next 5 ingredients; stir 1 minute.
8. Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes.
9. Add broth, tomatoes with juice, and raisins; stir to blend.
10. 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.)
11. *An Indian spice mixture available in the spice section of many supermarkets.