Aromatic Beef with Rosemary and Orange
Tender beef, rosemary, and orange slow-cooked with red wine and aromatic spices. Make this aromatic beef stew for a hearty meal full of flavour.
Product: Mimo's Spice Bags
Serves: 4-6
Effort: Moderate
Prep time: 15 mins
Cook time: 4 hrs
Gluten-free
Ingredients
- 2 kg boneless beef chuck, cut into 1½-inch pieces
- 1/4 cup cornflour
- ¼ tsp each of salt & pepper
- 3 tablespoons olive oil
- 2 medium onions, cut into 1-inch chunks
- 2 tsp Grange Garlic or 4 cloves garlic, finely chopped
- 2 tbsp tomato paste
- 1.5 cups dry red wine
- 4 cups beef stock
- 3 sprigs of fresh rosemary or 1 tsp dried rosemary
- 4 slices of orange rind, each 2 inches long & 1 cm thick
- 1 Mimo Spice Bag
- Fresh chopped parsley, for serving (optional)
Instructions
- Preheat the oven to 160°C/140°C fan and set a rack in the lower middle position.
- Pat the beef dry and coat with the cornflour, salt, and pepper.
- In a large Dutch oven or heavy-bottomed pan, heat 1 tbsp of the olive oil over medium-high heat until hot and shimmering.
- Brown the meat in 3 batches, turning with tongs, for about 3 minutes per batch; add one tbsp more oil for each batch. Transfer the meat to a large plate and set aside.
Tip: To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs. - Add the onions and garlic; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan, for about 5 minutes.
- Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan.
- Add the red wine and beef stock. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Place the rosemary, orange peel, and Mimo Spice Bag on top and gently push them under the liquid.
- Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
- Remove the pot from the oven and give everything a good stir. Cover and place back in the oven for about 1.5-2 hours more, or until the sauce is fragrant & thick, and the meat is tender.
- Fish out the spice bag and rosemary stalks and discard them. Taste and adjust seasoning, if necessary. Serve the aromatic stew warm with fresh parsley (optional).
Hints & Tips
- Beef: Other cuts of beef that work well in this stew include bolar blade roast diced up, or top side roast diced up.
- Tips: This stew improves in flavour if made at least 1 day ahead. Reheat on the stovetop over medium-low heat until hot. Garnish with fresh parsley, if desired.
- Red Wine: Use a dry red wine for this recipe, such as a shiraz - a cheap bottle will work just fine. Please don’t use sweet red wine.
- Serving Suggestion: Serve this aromatic beef stew over hot buttery baked potatoes or mash.
- Portion Size: This is a large recipe. It's great for batch cooking and freezing for later. See below for best freezing practices.
- Storage: Store in the fridge for up to 3 days. Leftovers are perfect for quick lunches!
- Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.