Search and Subscribe!

Recipes Search

Bookmark and Share

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 


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


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. 


Sounds really delicious. I am a PICKY eater so it is so hard to find healthy recipes because I don't like a lot of cooked vegetables and lets be honest "healthy meals" usually contain a lot of vegetables.

Post a Comment

Twitter Delicious Facebook Digg Stumbleupon Favorites More
Search for your favorite Recipe