These beefs are tender

Last night Eve and I made Moroccan Braised Beef. It was delicious.

3 Tbsp olive oil
2/5 lbs chuck roast, cut into 3/4 in cubes
2 cups chopped onions
3 cloves garlic, chopped
1 Tbsp Garam Masala
1 Tbsp Paprika (hungarian)
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp cayenne pepper (but come on, knock that up another notch)
1 cup dry red wine
1/2 cup dry sherry (we didn't have this so we used more red wine)
2 cups beef broth
14.5 oz can diced tomatoes in juice
1.5 cups golden raisins (we only used 1/4 cup, I think we might go up to 1/2 next time)

Heat 2 Tbsp oil in large pot over medium-high heat. Sprinkle meat with salt and pepper. Add meat to pot; saute until no longer pink. Transfer meat to bowl, heat 1 Tbsp oil in same pot. Add onions, saute until brown (I waited until they were nearly caramelized). Add garlic and powdered ingredients, stir 1 minute. Add wine, boil until reduced to a glaze, stirring occasionally. Add broth, tomatoes with juice, and raisins; stir to blend. Add beef and ccumulated juices, bring to simmer. Reduce heat to med-low and cover for 30 minutes, then simmer uncovered, stirring occasionally for about 45 minutes. Season with salt and pepper.

We served this over Jasmine rice. It was great.

original recipe from epicurious, we changed a few things.