Beef Orange Stew
Brasato agli agrumi
This slow cooked beef orange stew recipe offer a balanced but invigorating and fresh kick of citrus and winter vitamins like orange meatballs. Real comfort food.
Slow cooked, steaming hot, meat stews suit the winter season perfectly, and they can be prepared in innumerable variations. In this version, the juice and zest of orange and lemon provides a refreshing sweet and sour flavour that can be really addictive.
You can finish cooking the dish hours in advance and serve it with fusilli, mash, rice, potatoes, bread or whatever according to mood and preferences.
Ingredients
1 kg beef
1 tbsp flour
olive oil
2 onions
1 garlic
2 carrots
1 stick of celery
1 orange
½ lemon
½ dl balsamic vinegar
½ ltr beef stock
3 dl passato di pomodori (or 1 can of tomatoes and 2 tbsp tomato paste)
Preparation
Dust the meat with flour, salt and pepper and brown it in hot olive oil.
Remove the meat from the heat, and brown onions and the garlic peeled and separated into cloves.
Clean, peel and chop carrots and celery and stir fry for a couple of minutes.
Add balsamic vinegar to the fried greens and bring it to the boil.
When reduced stir in tomato puree and top up with beef stock.
Return the meat to the pot along with the juice and peel of one orange and half a lemon.
Let the beef orange stew boil for 2-3 hours or more until very tender.
Other savoury dishes with citrus like this beef orange stew.
The nourishing, slow cooked beef orange stew is an all time winter favourite.
I’m in a public place, saw this, and practically let out an audible “whooooaaa” – Thank you! (as for the other Panera customers within earshot, don’t mind me… – go back to your ‘you pick 2’ soups and sammies.) – cannot WAIT to make this!