Ingredients
2 lbs Beef Stew Meat - cut into 1" pieces
Sea Salt & freshly ground Pepper
4 Tbsp Olive Oil
1 Onion- minced
3 Garlic Cloves - peeled
2 cups Red Wine - Syrah
1 1/2 cups Beef or Veal Stock
1 Orange Zest- cut into 2" strips and juiced
3 sprigs Thyme
1 Bay Leaf
1/2 cup Nicoise Olives - pitted
4 Carrots - diced
1/2 cup flat leaf Parsley - finely chopped
Sea Salt & freshly ground Pepper to taste
2 lbs Beef Stew Meat - cut into 1" pieces
Sea Salt & freshly ground Pepper
4 Tbsp Olive Oil
1 Onion- minced
3 Garlic Cloves - peeled
2 cups Red Wine - Syrah
1 1/2 cups Beef or Veal Stock
1 Orange Zest- cut into 2" strips and juiced
3 sprigs Thyme
1 Bay Leaf
1/2 cup Nicoise Olives - pitted
4 Carrots - diced
1/2 cup flat leaf Parsley - finely chopped
Sea Salt & freshly ground Pepper to taste
Directions
1.Preheat oven to 350°F. Season pieces of beef evenly with salt and pepper. Heat a heavy bottom pan
over high heat.
2.Add olive oil to pan and sear meat on all sides. Remove to a side plate, turn heat down to medium
3.Add onions and saute for a few minutes. Add garlic cloves and comntinue to cook until soft and a light brown.
4.Add the red wine and scrape the bottom of the pan to remove the brown glaze covering the bottom of the pan.
Reduce wine by half and add beef broth, orange juice, orange zest, thyme sprigs and bay leaf. Return the beef to the pan, turn heat to low, cover and place in the middle of the oven.
5.Cook for 2½ hours until meat is tender. Remove cover and add olives and carrots.
6.Continue cooking for another 20 minutes, uncovered. Taste for seasoning and adjust with salt and pepper.
Serve over soft polenta or mashed potatoes. Garnish with chopped parsley.
Source: http://winedinedaily.com/recipes/item/stewed-orange-beef-nicoise-olives
1.Preheat oven to 350°F. Season pieces of beef evenly with salt and pepper. Heat a heavy bottom pan
over high heat.
2.Add olive oil to pan and sear meat on all sides. Remove to a side plate, turn heat down to medium
3.Add onions and saute for a few minutes. Add garlic cloves and comntinue to cook until soft and a light brown.
4.Add the red wine and scrape the bottom of the pan to remove the brown glaze covering the bottom of the pan.
Reduce wine by half and add beef broth, orange juice, orange zest, thyme sprigs and bay leaf. Return the beef to the pan, turn heat to low, cover and place in the middle of the oven.
5.Cook for 2½ hours until meat is tender. Remove cover and add olives and carrots.
6.Continue cooking for another 20 minutes, uncovered. Taste for seasoning and adjust with salt and pepper.
Serve over soft polenta or mashed potatoes. Garnish with chopped parsley.
Source: http://winedinedaily.com/recipes/item/stewed-orange-beef-nicoise-olives
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