Mediterranean Braised Beef Recipes

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MEDITERRANEAN BRAISED BEEF



Mediterranean Braised Beef image

Make and share this Mediterranean Braised Beef recipe from Food.com.

Provided by dicentra

Categories     Roast Beef

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 1/2-3 lbs boneless beef chuck shoulder pot roast
1/4 cup all-purpose flour
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 small onions, halved, sliced
4 medium shallots, sliced
1/4 cup chopped pitted dates
1/2 teaspoon salt
1/4-1/2 teaspoon pepper

Steps:

  • Heat oven to 325°F Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.
  • Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return pot roast.
  • Add onions, shallots, dates, salt and pepper; bring to a boil. Cover tightly and cook in 325°F oven 2 to 2-1/2 hours or until pot roast is fork-tender. Remove pot roast; keep warm.
  • Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.

Nutrition Facts : Calories 576.4, Fat 41.6, SaturatedFat 15.6, Cholesterol 130.4, Sodium 307.2, Carbohydrate 13.1, Fiber 1.1, Sugar 5.7, Protein 35.9

MOROCCAN BRAISED BEEF



Moroccan Braised Beef image

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 for an exotic flavor. In this Moroccan stew, begin with 2 teaspoons of curry, then add more to your taste. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 6 servings.

Number Of Ingredients 15

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

Steps:

  • 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. , During the last 30 minutes of cooking, stir in the raisins. Serve with couscous if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Serve as directed.

Nutrition Facts : Calories 533 calories, Fat 22g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 620mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 5g fiber), Protein 34g protein.

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SLOW-COOKED MEDITERRANEAN BRAISED BEEF
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Whisk flour and 1/2 cup water in medium bowl; stir in vinegar, dates, salt and pepper. Place beef Chuck Roast, onions and shallots in pressure cooker; add …
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  • Place beef Arm Chuck Roast in 4-1/2 to 5-1/2-quart slow cooker and lightly cover with flour. Combine water, vinegar, onions, shallots, dates, salt and pepper in medium bowl; pour over beef. Cook on HIGH 4 hours and on LOW 8 hours. (No stirring is necessary during cooking.) Remove pot roast; keep warm.
  • In a medium sauce pan, cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.
  • This recipe can be made in a 6-quart electric pressure cooker. Whisk flour and 1/2 cup water in medium bowl; stir in vinegar, dates, salt and pepper. Place beef Chuck Roast, onions and shallots in pressure cooker; add flour mixture. Close and lock pressure cooker lid. Use meat or high-pressure setting on pressure cooker; program 90 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Continue as directed in step 2. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)

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  • Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return roast. Add onions, shallots, dates, salt and pepper; bring to a boil. Cover tightly and cook in 325°F oven 2-1/4 to 3-1/4 hours or until roast is fork-tender. Remove roast; keep warm.
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