Moroccan Orange Beef recipe
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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
Nutrition Info
- 328.3 caloriescarbohydrate: 17.2 gcholesterol: 62.6 mgfat: 18.4 gfiber: 2 gprotein: 19.7 gsaturatedFat: 6.3 gservingSize: -sodium: 647.4 mgsugar: 12.1 gtransFat: : -unsaturatedFat: : -
Directions Moroccan Orange Beef
Directions
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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.