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 calories
carbohydrate: 17.2 g
cholesterol: 62.6 mg
fat: 18.4 g
fiber: 2 g
protein: 19.7 g
saturatedFat: 6.3 g
servingSize: -
sodium: 647.4 mg
sugar: 12.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

10 servings

Recipe Note

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

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