3 T SOOC Harissa Infused Olive Oil (divided)
2 ½ lb. Boneless chuck roast, cut in 3/4“ cubes
1 large red onion, chopped
4 cloves garlic, chopped
1 T Garam Masala spice
1 t ground cumin
½ t cayenne pepper
½ C dry red wine
½ C SOOC Cinnamon-Pear Dark Balsamic
½ C dry sherry
1 can diced tomatoes
1 C beef broth
Heat 2 T of Harissa oil over med-high heat in a large pot. Sprinkle meat with salt & pepper, add to pot and sauté until browned on all sides, remove to a bowl.
Heat the rest of the oil, add onion, sauté until they begin to brown. Add garlic, garam masala and cayenne pepper, stir for 2 minutes. Add wine, Balsamic, and sherry, bring to a boil, then simmer to reduce by half. Add broth and tomatoes; stir. Add beef and any juices to pot and simmer, uncovered, on medium-low until sauce is thick and beef is tender, about 2 ½ hours. Season to taste. Serve with crusty bread.