A new year brings new resolutions. One of our's is to eat better, have MORE vegetables, less carbs and get healthier to maximize life! I was perusing one of my cookbooks (this one happens to be in ecookbook form although it is available in REGULAR book form) and was intrigued by this new take on beef stew. It was different but a good different. The slight orange flavor with the beef is good, but usual. Read on...
Recipe from: Well Fed 2 cookbook.
Recipe from: Well Fed 2 cookbook.
Forget everything you think you know about beef stew. Bid adieu to waterlogged carrots and white potatoes, mushy gray-green lead and bland, brown gravy. Instead, imagine thyme-scented beef, just-tender zucchini, bright orange carrots, and briny black olives in a flavor-infused broth. It's both comforting on a chilly evening and special enough to serve to company.
3/4 c. Balsamic vinegar
1 (6 oz.) can large black pitted olives we are not an olive family
1/2 T. Salt
1 T. Dried thyme
3/4 t ground black pepper
(1-) 2 medium oranges (next time I'll probably just use 1 orange)
2 lbs. boneless beef chuck/stew meat
2 t. Ghee/olive oil
1 medium onion, diced (1 c.)
2 cloves garlic, minced (2 t.)
2 bay leaves
1 14.5 oz fire-roasted tomatoes/crushed tomatoes
1 c. Beef broth
2 lbs. zucchini, diced
1 lb. carrots, diced
Directions:
1. In a medium bowl, mix the vinegar, salt and black pepper. Use your fingers to crush the dried thyme into the bowl. With a peeler or sharp knife, carefully cut the peel from an orange to make 2 strips thay are 1 inch wide by 3 inches long. Add the peel to the bowl, then squeeze the juice from the oranges to make about 1/3 cup; add to the bowl. Stir with a fork to combine.
2. Cut the beef I to 1 inch cubes (unless it's already stew meat). Add the beef to the marinade and mix well to coat. Cover and refrigerate for 2-3 hours or up to overnight. Remove the meat from the marinade and keep the marinade; you'll add it to the stew later. Pat the meat dry with paper towels, then sprinkle with plenty of salt and ground black pepper.
3. Heat a large deep pot over medium-high heat, then add the ghee/olive oil. When the ghee is melts, add the beef cubes to the pan in a single layer, being careful not to crowd the pan. (Everyone appreciates a little wiggle room when the heat is on.) Brown the beef on all sides in batches; remove the beef to a bowl as it browns.
4. When the meat is browned, add the onions and garlic to the drippings (add a little more ghee or olive oil if necessary) and cook until soft and golden, about 7-10 minutes. Return the beef to the pot and add th bay leaves, tomatoes, broth and reserved marinade. Stir to combine. Bring to a boil, then reduce heat and simmer, covered, for 90 minutes.
5. Stir in th carrots. Let cook for 10 minutes, then place the zucchini and olives on top of the meat in the pot. Look an additional 20 minutes, covered, until the beef and vegetables are tender. Serve topped with minced parsley and a gentle drizzle of extra-virgin olive oil.
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