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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: : -

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.

10 servings

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