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.

SUBSTITUTIONS: Like a bit more heat with your beef? Replace the Harissa Olive Oil with our Baklouti Green Chili Olive Oil. If Cinnamon Pear Dark Balsamic isn’t to your taste, try substituting with our Traditional Dark Balsamic or Red Apple Dark Balsamic.