Ultimate Comfort Food? | Beef & Orange Stew #shorts

This Comforting Beef & Orange Stew has amazing flavour and is so simple to make. It’s healthy, budget friendly (with diced beef), and absolutely delicious. Perfect for those cold, rainy, winter days.

Copy link for full video.
https://youtu.be/V3rENJ4KP9o💖

Ingredients –

600g (21.16 oz) (1.3lb) stewing steak or lean diced beef, diced into 4cm (1 + 1/2 inch) chunks
15ml (1 tablespoon) olive oil
15g (1 tablespoon) (1/2 oz) margarine (or butter)
4 tablespoons oregano, roughly chopped
225g (8 oz) baby onions (shallots), peeled and halved
50g (1.7 oz) sugar
300ml (1/2 pint) (1 + 1/4 cups) reduced salt beef stock
150ml (2/3 cup) (cheap) red wine, or water or stock
1 orange
25g (1 oz) button mushrooms, cleaned and halved
400g tin plum tomatoes (I used Italian)

Optional toppings:

grated orange zest

*perfect with cooked rice or potatoes

Method –

Clean and chop the button mushrooms in halve.

In a large saucepan add the olive oil and heat over a medium heat. Add the margarine (or butter) and melt.

Peel and halve the shallots (baby onions). Once the margarine is melted add in the shallots and sauté until golden then remove from the pan and keep warm.

In the same pan add in the diced beef and cook until browned all over.

Meanwhile rinse the oregano, remove the stalks and roughly chop.

Once the beef is nicely browned add in the sugar, chopped oregano and pour in (cheap) red wine and beef stock. (If you don’t want to use wine you can always use water or extra stock). Give it all a good stir.

Whilst heating remove the rind and pith (whit part) from the orange and pare the peel (cut away the pith).
The orange peel should be pared – remove the pith (white part) as it can be bitter and will affect the overall flavour. Cut the orange peel into strips and the orange into slices (rings).

Add the orange and the peel to the stew and cover and simmer until the beef is tender (1 hour + 30 minutes). Once tender add in the mushrooms and return the shallots to the pan.

Add in the plum tomatoes, gently crushing with a spoon to break them up. Reduce the heat and cook for another 20 minutes until thickened and tender.

Divide the stew between 4 bowls and top with (optional) grated orange zest. Then you’re ready to enjoy your meal…💖

*If you want to add some new potatoes to the stew you could halve them and add to the stew for the last 20 minutes of cooking.

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