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Stews are hearty dishes that can be made in advance and are quite affordable to make. This one is unusual, using black olives and flavours of orange.
This stew is excellent on cold wintry nights. It is rich in flavours and will satisfy the most demanding guest. You can make the dish a day ahead and store it, reducing the amount of cooking on the day you wish to serve it. Perfect!
If you don't have home-made beef stock, you can purchase some pre-made at the grocery store. Beware, some brands contain too much salt - Look for a reduced salt brand. You could also use fresh tomatoes that you've chopped yourself instead of using canned tomatoes. Should you wish not to use wine in the recipe, you could use more stock.
You will cook the stew approximately 60 to 90 minutes, or until the meat becomes tender. Make sure to stirr the pot occasionally so it doesn't stick to the bottom.
The onions, before chopping.
Chopping the onions finely.
Using a peeler to get strips of orange peel.
Cutting meat into strips before making cubes.
The beef browning in the pot. See how little meat is in the pot? To ensure it browns rather than boils.
The beef is browned, ready to set aside for the next batch.
The beef, set aside while other cubes are being browned.
The caramelized meat juices at the bottom of the pan will provide flavour to the stew.
Browning the onions in the same pan as the one used for the beef.
Measuring 60g of flour.
Adding the flour to the meat and onions.
The flour is well mixed in with the beef and onions.
After the tomatoes, wine and stock were added and mixed, we're adding the orange peel, olives and chopped garlic.
The stew is now simmering.
Lid placed on the pot, not closing it hermetically.
Cutting carrots in even pieces. Here you can see them turned into shape.
Mushroom, nicely browned after being fried.
The stew, served with mashed potatoes, decorated with fresh chopped marsley.
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A dinner lubricates business. Lord William Stowell