MOROCCAN ORANGE BEEF

Moroccan Orange Beef image

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

Provided by JohnCrane

Categories Main Dish Recipes Roast Recipes

Time 2h

Yield 10

Number Of Ingredients 17

Previous Next

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

Steps:

Season beef with 1 teaspoon salt.
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.
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.
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 : Calories 328.3 calories, Carbohydrate 17.2 g, Cholesterol 62.6 mg, Fat 18.4 g, Fiber 2 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 647.4 mg, Sugar 12.1 g