Moroccan Braised Beef
['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']
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.)
*An Indian spice mixture available in the spice section of many supermarkets.
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