Aromatic Beef with Rosemary and Orange

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

  1. Preheat the oven to 160°C/140°C fan and set a rack in the lower middle position.
  2. Pat the beef dry and coat with the cornflour, salt, and pepper.
  3. In a large Dutch oven or heavy-bottomed pan, heat 1 tbsp of the olive oil over medium-high heat until hot and shimmering.
  4. 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.
  5. 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.
  6. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan.
  7. 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.
  8. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
  9. 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.
  10. 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.

 


Leave a comment

×