Moroccan Orange Beef

Name: Moroccan Orange Beef
Total time: 120
Yield: 10
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

Recipe by JohnCrane from allrecipes.com

Dinner 2 Hr.

Ingredients

10 servings

•

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

Instructions

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.