Ingredients

• 3 tablespoons olive oil, divided
• 2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes
• 2 cups chopped onions
• 3 garlic cloves, chopped
• 1 tablespoon garam masala*
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 cup dry red wine
• 1/2 cup dry Sherry
• 2 cups beef broth
• 1 14 1/2-ounce can diced tomatoes in juice
• 1 1/2 cups golden raisins

Instructions

1. Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until no longer pink, about 5 minutes. Transfer meat to bowl. Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes. Add garlic and next 5 ingredients; stir 1 minute. Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes. Add broth, tomatoes with juice, and raisins; stir to blend. Add beef and accumulated juices; bring to simmer. Reduce heat to medium-low. Simmer uncovered until sauce is thick and beef is tender, stirring occasionally, about 1 hour 15 minutes. Season stew with salt and pepper. (Can be made 2 days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before serving.)
2. *An Indian spice mixture available in the spice section of many supermarkets.