50 minutes
A comforting and flavorful beef stew with a subtle hint of orange that complements the savory beef perfectly.
Sirloin Steak Tips, trimmed and cut into ¾-inch cubes
0 lb
teaspoons
tablespoons
Onion, chopped coarse
each
Carrots, peeled and chopped coarse
each
cups
Herbes De Provence
teaspoons
tablespoons
cups
cups
Orange Zest, two 2-inch strips
0.25 inches
1. Prepare the Beef
Pat the beef dry with paper towels and sprinkle it evenly with salt. Heat the extra-virgin olive oil in a Dutch oven over high heat until just smoking. Add the beef and cook, stirring occasionally, until no longer pink and browned, about 6 to 8 minutes. Transfer the beef to a plate and set aside.
2. Cook Vegetables
In the same pot, add the chopped onion, carrots, tomato paste, and herbes de Provence. Cook, stirring frequently, until the vegetables have softened and the tomato paste has darkened, about 6 to 8 minutes.
3. Incorporate Flour
Stir in the all-purpose flour and cook for about 1 minute to eliminate any raw flour taste.
4. Deglaze and Simmer
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Stir in the beef broth, orange zest strips, and the reserved beef along with any accumulated juices. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for about 10 minutes.
5. Finish and Serve
Discard the orange zest strips and serve the stew hot.
Eliminate the meat and use a mix of hearty root vegetables and legumes like lentils or chickpeas. Use orange zest and tomato passata as the liquid base, with vegetable stock and a splash of balsamic vinegar.
Swap beef for lamb, orange zest for lemon, add olives, and use a combination of chicken stock and white wine with rosemary and oregano.
Create a lighter stew with firm white fish or mixed seafood, use fish stock, lemon or lime zest, and include fennel and dill in your aromatics.
Use chicken thighs, lemon zest, and add cannellini beans. Incorporate chicken stock and white wine with thyme and parsley.
Stir in a spoonful of tomato paste or sun-dried tomato puree during the browning phase for a richer umami flavor. Incorporate mushrooms or a bit of anchovy paste to enhance the savory depth without overpowering the dish.
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