I like it when fruits are incorporated in a dish. It sweetens the sauce naturally and it gives any dish a nice twist. Here’s a yummy, “orangy” beef stew I’m sure your family will love.
Beef Stew with White Wine and Orange
- 3 Tbs. extra virgin olive oil
- 1 extra-large onion, diced
- 2 carrots sliced
- 2 celery stalks, sliced (1-inch-thick)
- 3 cloves of garlic, chopped
- 2 dried bay leaves
- 1/2 tsp. dried thyme or 3-4 sprigs fresh thyme
- 3 pounds beef stew meat, cut into cubes
- 1/4 cup flour
- salt and pepper to taste
- 1/2 cup white wine (or beef stock)
- 1/2 cup fresh orange juice
- 2 large tomatoes, seeded and chopped
- 1 large green bell pepper, sliced
- 1 large red bell pepper, sliced
- 1 large orange, peeled and sliced
- peel of half an orange (remove as much white pith as possible), julienned
- In a large dutch oven, saute onion, carrots, red and green bell pepper, celery, garlic, bay leaves, and thyme in oil over medium heat for 5-10 minutes until onions just turn translucent. Remove vegetables and set aside.
- In a plastic bag, place flour, salt and pepper along with the meat. Shake until all meat pieces are well-coated. Using the same dutch oven and with the remaining oil from the vegetables, place the coated beef cubes and cook until all pieces are browned.
- When meat is nicely browned, place them on one side and deglaze the pan with the white wine, then add in the orange juice, vegetables, tomatoes, and sliced orange peel.
- Bring to a simmer and then reduce heat to low and cook, covered, for three hours. Remove bay leaves, thyme sprigs (if using fresh), and orange peel. Adjust seasonings before serving.
- Transfer to a serving dish and garnish with sliced oranges.
- Serve hot with bread, mashed potatoes or steamed rice.
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