Beef and Orange Squash Stew
{"handle":"beef-and-orange-squash-stew-rachael-ray","title":"Beef and Orange Squash Stew","seoTitle":"Beef and Orange Squash Stew | Rachael Ray","seoDescription":"Rachael shares her one-pot beef + orange squash stew with warming spices that's perfect for the colder months. ","image":"https://images.ctfassets.net/vmuke7sdou62/RH5EBoslnJntzNPQ4obel/558ef41804acf41e1838f8effa5aa4c8/17042_stew_polenta_1.jpg","ingredients":"
- 2 ½ to 3 pounds cubed stew beef, 2 to 2 ½ inches
- 1 cup flour, for dredging
- Salt and black and white pepper
- 3 tablespoons olive oil or canola oil
- 2 tablespoons butter
- 2 onions, diced 1 ½ inch
- 4 cloves garlic, crushed
- 1 orange squash, peeled and diced 1 ½ to 2 inches
- 2 large fresh bay leaves
- A curl of orange peel, 3 to 4 inches
- 5 or 6 juniper berries
- A bundle of rosemary and about 8 leaves of sage, tied
- ½ stick cinnamon
- 1 cup white wine
- 4 cups beef bone broth or brodo
","preparation":"
Preheat oven to 325°F, with rack at center.
Bring beef cubes to room temp and pat dry. Place flour in shallow tray or dish.
Heat a large stew pot with lid over medium to medium-high heat.
Season beef and dredge lightly in flour, then brown in high temp oil in 2 batches over medium to medium-high heat and remove. Add butter and reduce heat a bit.
Add onions to butter and drippings and soften a few minutes.
Add garlic, squash, bay, orange peel, juniper, rosemary and sage and cinnamon and stir a minute or 2, scraping up the fond or drippings.
Add beef back and the bone broth, cover and roast 2 to 2 ½ hours until tender.
Remove bay, cinnamon and herb bundle and serve.
","tags":"Rachael Ray Show, Soups and Stews, Comfort Food, Fall, Winter, Quick + Easy, One-Pan Meals, Lunch, Dinner","publishDate":"2022-10-28T11:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/beef-and-orange-squash-stew-rachael-ray","relatedProduct1":{"product_id":6535202865334,"variant_id":39246680162486,"handle":"cast-iron-casserole-with-lid"},"relatedProduct2":{"product_id":6216243445942,"variant_id":37921078640822,"handle":"lazy-spoon-ladle-set"},"relatedProduct3":{"product_id":6535203782838,"variant_id":39245965263030,"handle":"garbage-bowl-veg-a-peel-bench-scrape-set"}}
Ingredients
- 2 ½ to 3 pounds cubed stew beef, 2 to 2 ½ inches
- 1 cup flour, for dredging
- Salt and black and white pepper
- 3 tablespoons olive oil or canola oil
- 2 tablespoons butter
- 2 onions, diced 1 ½ inch
- 4 cloves garlic, crushed
- 1 orange squash, peeled and diced 1 ½ to 2 inches
- 2 large fresh bay leaves
- A curl of orange peel, 3 to 4 inches
- 5 or 6 juniper berries
- A bundle of rosemary and about 8 leaves of sage, tied
- ½ stick cinnamon
- 1 cup white wine
- 4 cups beef bone broth or brodo
Directions
Preheat oven to 325°F, with rack at center.
Bring beef cubes to room temp and pat dry. Place flour in shallow tray or dish.
Heat a large stew pot with lid over medium to medium-high heat.
Season beef and dredge lightly in flour, then brown in high temp oil in 2 batches over medium to medium-high heat and remove. Add butter and reduce heat a bit.
Add onions to butter and drippings and soften a few minutes.
Add garlic, squash, bay, orange peel, juniper, rosemary and sage and cinnamon and stir a minute or 2, scraping up the fond or drippings.
Add beef back and the bone broth, cover and roast 2 to 2 ½ hours until tender.
Remove bay, cinnamon and herb bundle and serve.