Moroccan Orange Beef Recipe

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.