I get tired of the same old thing. I also get tired of the same old recipes that call for the same old ingredients and don't do anything for me. While I've not gotten to travel much, I figured my cooking could do the traveling for me. Lately, I've been in the mood for more Indian and Asian style meals. I decided on this recipe when I noticed that I had a lot of the ingredients already and it just sounded really tasty. I cooked this for my in laws and it seemed to go over really well. The only thing I left out of this recipe were the onions (for my mother in law's sake). I think it tasted amazing without the onions, personally. But I do look forward to making this again some time soon and seeing how much of a difference the onions make. I hope you enjoy this recipe. This a slow cooker recipe and it was a delight to come home to the house smelling so wonderfully after a long day at school!
1/3 cup all-purpose flour
2 lbs boneless beef chuck roast (cut into cubes-I just threw the whole thing in uncut because I didn't want to waste my time...if it's going in the slow cooker for the whole day, it will fall apart on it's own)
3 tbsp olive oil
2 cans (14 1/2 ounces) beef broth
2 cups chopped onions
1 can (14 1/2 ounces) diced tomatoes, undrained
1 cup dry red wine
2 to 3 tsp curry powder
1 tbsp paprika
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1/2 cups golden raisins
hot cooked couscous or basmati rice (I made both)
Place flour in a resealable bag, place meat in bag and toss. Put in a skillet, brown beef in oil. Transfer to slow cooker, add the broth, onions, tomatoes, wine, curry, paprika, salt, cumin, coriander, cayenne pepper. Cook on low for 8-10 hours.
During the last 30 minutes, add in the raisins. Serve with couscous or basmati rice.
I served it with basmati rice, couscous (with about 2 tsp of paprika added in), sauteed brussels sprouts, and naan bread. The meal was a hit! Definitely will be making this one again it the near future.
Here's what it looked like cooking in the crockpot.
Naan
- /8 (.25 ounce) package active dry yeast
- 1/2 cup and 1 tablespoon warm water
- 2 tablespoons and 3/4 teaspoon white sugar
- 1 tablespoon and 2-1/4 teaspoons milk
- 5/8 egg, beaten
- 1-1/4 teaspoons salt
- 2-1/2 cups and 1 tablespoon bread flour
- 1-1/4 teaspoons minced garlic (optional)
- 2 tablespoons and 3/4 teaspoon butter, melted
- In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume
- Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
- During the second rising, preheat oven to 500
- Roll one ball of dough out into a thin circle. Place dough on stoneware or baking sheet, and cook for 3 to 4 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from oven, and continue the process until all the naan has been prepared.
End result. (I did not follow this recipe to the T, Naan is a learning process for me) :)
Anyway, I really liked this recipe. The moroccan beef wasn't too spicy, it had just the right amount of spiciness and sweetness and the couscous, basmati, brussels sprouts, and naan were excellent sides. Definitely give this meal a try!
Happy cooking!
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