Moroccan Orange Beef

Moroccan Orange Beef

by Billie Dean 2 years ago
5 (1)
1 hour
328.3 kcal
17.2 g carbs
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Description

A Moroccan-inspired dish of warming and citrus flavors that that really ended up better than I expected. Best served hot over rice.

Ingredients
  • 2 ½ pounds boneless beef chuck roast
  • 2 teaspoons salt, divided
  • 2 tablespoons canola oil
  • 1 medium white onion, coarsely chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon ground ginger
  • ½ tablespoon ground allspice
  • ½ tablespoon ground cinnamon
  • 1 cup sweet red wine
  • 2 cups water
  • 1 (6 ounce) can tomato paste
  • 1 tablespoon honey
  • ½ teaspoon red pepper flakes
  • ½ cup orange juice
  • ⅓ cup sweetened dried cranberries (such as Craisins®)
  • 2 mandarin oranges, segments halved
  • 9 dried pitted prunes
Directions
  1. 1. Season beef with 1 teaspoon salt.
  2. 2. Heat oil in a 4-quart Dutch oven over medium-high heat until shimmering. Sear beef in the hot oil, 3 minutes per side. Remove to a plate.
  3. 3. Saute onion and garlic in the Dutch oven until soft, about 5 minutes. Add ginger, allspice, and cinnamon; stir for 1 minute. Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water, tomato paste, honey, red pepper flakes, and remaining salt.
  4. 4. Cut seared beef into 1-inch cubes and return to the pot. Bring to a boil; reduce heat and let simmer, covered, for 1 hour. Add orange juice, sweetened dried cranberries, mandarin oranges, and prunes; let simmer, uncovered, for another 20 minutes. Serve.
Nutrition Facts
serving: 10 servings
calories: 328.3 kcal
carbohydrates: 17.2 g
protein: 19.7 g
saturated fat: 6.3 g
cholesterol: 62.6 mg
sodium: 647.4 mg
fiber: 2 g
sugar: 12.1 g