Moroccan Braised Beef

Prep : 10 minutes    Cook :  7 hours   Makes 6 servings

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) diced tomatoes  , undrained
1                 cup dry red wine
2                 teaspoons curry powder
1                 tablespoon parrika
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  resealale plastic bag  ; add beef , toss to coat  . In a larger skillet  , brown beef  in oil . Transfer  to a 5-quart  slow cooker  . Stir  in the broth , onions , tomatoes , wine  and seasoings . Cover and cook on low  for 7 to 8 hours  or until meat is tender .
2 .         During the last 30 minutes  of cooking  stir in the raisins  . Serve with  couscous if desired .

Curry powder  is a blend  of up to 20 spices  , herbs and seeds . Add a pinch  to your favorite  soups , stews  , salads and even rice  for an exotic flavor . In this Moroccan stew  , begin by mixing  2 teaspoons  curry  , then adjust to your taste  .