Moroccan Orange Beef
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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. Season beef with 1 teaspoon salt.
- 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. 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. 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
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