Beef Stew with Red Wine and Orange ZestCourse: DinnerCuisine: AmericanDifficulty: Easy
I love this stew. I took 3 different recipes and combined them. The orange zest adds a great depth of flavor. This stew is so good and I have made it both with beef stew meat and with lamb stew meat. My kids gobble it up. I like to serve it over polenta or pearl couscous. I make it a day before if I have time or the morning of and find the flavors meld so well.
3 lbs beef or lamb stew meat
1/4 cup of flour with 2 teaspoons Kosher salt and lots of fresh ground pepper
5 Tablespoons olive oil or duck fat
1 red onion, chopped
1 yellow onion, chopped
2 carrots, peeled and chopped
2 celery ribs, chopped
2 cups red wine
2-3 cups beef broth
1 bay leaf
5 sprigs of thyme
4 orange zest
1 bunch of parsley, chopped
- In a large Dutch oven, heat 3 Tablespoons oil or duck fat and season meat with seasoned flour. Allow the meat to brown evenly and once browned, remove from pan and place on a plate.
- Heat remaining 2 Tablespoons olive oil and add the onions, carrots and celery. Once they cook and become tender, add the wine and scrape up the bottom. Add the stock, thyme sprigs, and bay leaf.
- Cover and allow to simmer for an hour and half. When ready to serve, make couscous or polenta and serve stew over. Garnish with parsley.