Moroccan Orange Beef

Simmered with Moroccan-inspired spices and bright citrus flavors thanks to orange juice and segments, this beef makes a great main dish to serve over rice.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr
• Calories: 328 Calories

Ingredients

• ½ cup orange juice
• 1 tablespoon ground ginger
• 1 tablespoon honey
• 2 cups water
• ½ tablespoon ground cinnamon
• 1 tablespoon minced garlic
• 1 (6 ounce) can tomato paste
• 2 tablespoons canola oil
• ½ teaspoon red pepper flakes
• 2 teaspoons salt, divided
• ⅓ cup sweetened dried cranberries (such as Craisins®)
• 1 cup sweet red wine
• 1 medium white onion, coarsely chopped
• 2 ½ pounds boneless beef chuck roast
• ½ tablespoon ground allspice
• 2 mandarin oranges, segments halved
• 9 dried pitted prunes

Recipe Instructions

Step 1

Season beef with 1 teaspoon salt.

Step 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.

Step 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.

Step 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.