Ingredients
1/3 cup all-purpose flour2 pounds boneless beef chuck roast, cut into 1-inch cubes3 tablespoons olive oil2 cans (14-1/2 ounces each) beef broth2 cups chopped onions1 can (14-1/2 ounces) diced tomatoes, undrained1 cup dry red wine1 tablespoon curry powder1 tablespoon paprika1 teaspoon salt1 teaspoon ground cumin1 teaspoon ground coriander1/2 teaspoon cayenne pepper1-1/2 cups golden raisinsHot cooked couscous, optional
Preparation
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.
