Orange Beef Stew

Warm up in the cool holiday weather with this hearty stew. 

Enjoy the tender meat and full-flavored sauce with a refreshing zing from the orange juice.

Serves 6  

Prep Time 45 minutes  

Cooking Time 3 hours 

Ingredients: 

1 1/2 kilos beef brisket or short ribs, cut into 3-inch pieces

1 tablespoon salt

1 teaspoon black pepper

1/4 cup olive oil

6 cloves garlic, chopped

2 large onions, diced

3 medium carrots, peeled and diced

1 cup chopped celery

1 cup red wine

1 cup fresh orange juice

1 (400-gram) can diced tomatoes

2 pieces cinnamon bark

4 bay leaves

2 cups beef stock or chicken stock

1 teaspoon salt

2 tablespoons sugar

2 sprigs rosemary

zest from 1 orange, chopped toasted almonds, 

             orange segments, and fresh rosemary for garnish

1 tablespoon olive oil

Procedures:

1  Season beef with salt and pepper. Heat oil in a frying pan. Sear meat on a very hot pan, browning all sides of the beef. Transfer to a heavy-bottomed pot or slow cooker.

2  In the same pan, sauté garlic, onions, carrots, and celery until tender then transfer to the pot. Deglaze pan with red wine and add to the pot. 

3  Add orange juice, diced tomatoes, cinnamon, bay leaves, and stock. Season with salt and sugar. Cook over low heat until very tender, about 2 1/2 hours. Remove cinnamon bark and bay leaves. Add fresh rosemary.

4  To serve, arrange beef chunks on a platter. You may pour sauce over the beef as is or purée with a hand blender. Top with orange zest, almonds, orange segments, and a sprig of fresh rosemary. Drizzle with olive oil.

Make-ahead tip  Cool immediately after cooking and refrigerate for up to three days or freeze for up to a month.