Beef Stew with Orange and Thyme - Do Ahead

By Kmac_4

Ingredients

• 3-4 T virgin oil oil or fat from bacon
• 1 extra large onion, diced
• 2 carrots sliced in 1 inch chunks
• 2 stalks celery sliced
• 3 cloves garlic smashed
• 2 dried bay leaves
• 3-4 sprigs fresh thyme
• 3 lbs. of beef stew meat (2 inch cubes)
• 1/4 C flour
• salt and pepper
• 1/2 C red wine
• 1 large can whole plum tomatoes + juice
• peel of half an orange

Details

Servings 6

Preparation

Step 1

In a large dutch oven, place onion, carrots, celery, garlic, bay leaves, and thyme in oil over medium heat for 5-10 minutes until onions just turn translucent. Remove veggies to a bowl with slotted spoon leaving as much oil as possible.

Place flour and salt and pepper to taste in a plastic bag along with meat. Shake until meat is well coated. Place into the pot and cook until pieces are well browned and no pinkness remains. When meat is nicely browned, deglaze the pan with the wine, then add in veggies, tomatoes and orange peel.

Bring to a simmer and reduce heat to low and cook, covered for three hours. Remove bay leaves, thyme prigs and orange peel and adjust seasonings before serving.