Beef and Orange Squash Stew
Rachael Ray

Beef and Orange Squash Stew

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  • 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.

Tags:Comfort Food, Dinner, Fall, Lunch, One-Pan Meals, Quick + Easy, Rachael Ray Show, redirect, Soups and Stews, Winter