Moroccan Braised Beef

• 1/3 cup 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

1. Place flour in a large shallow dish; add beef and turn 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.
3. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary. Serve as directed.

flour, boneless beef chuck roast, olive oil, beef broth, onions, tomatoes, red wine, curry powder, paprika, salt, ground cumin, ground coriander, cayenne pepper, golden raisins, couscous

Taken from www.tasteofhome.com/recipes/moroccan-braised-beef/ (may not work)