Ingredients
3 Tbsp 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 Tbsp Garam Masala spice
1 tsp ground cumin
½ tsp cayenne pepper
½ cup dry red wine
½ cup Cinnamon-Pear Dark Balsamic
½ cup dry sherry
1 can diced tomatoes
1 Cup beef broth
Directions
Heat 2 Tbsp of Harissa Olive 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 Harissa Olive Oil, add onion, sauté until they begin to brown.
Add garlic, garam masala and cayenne pepper, stir for 2 minutes. Add wine, Cinnamon Pear 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.
