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Jan 09, 2012 at 08:03AM vs Dec 06, 2012 at 02:54AM
- 2toss pounds lean steak or stewing beef
- 1 white onion, sliced
- 2 cloves garlic
- 2 carrots
- zest of one orange
- 2 sprigs rosemary or 1 tsp. dried rosemary
- 10 fluid oz. orange juice, fresh or from concentrate
- 2 tbsp. oil
- 2 tsp. ground cumin
- 14 oz. of canned chopped tomatoes
- 1 tbsp. tomato puree
- 1 c. beef stock
- 1 tbsp. mint
- 1 tbsp. cilantro
- 1 ½ oz. (couple tablespoons) flaked almonds, toasted
Cut meat in 1-inch cubes, or buy cubed stewing beef. Place in large bowl. Add onion, garlic, orange zest, rosemary. Pour orange juice in (if you want to use it up, juice your zested orange and top it up with a little extra store-bought). Mix. Cover. Marinate overnight in fridge or for an hour if you weren’t that prepared.
Separate the meat from the rest of the marinade. Heat oil in the bottom of a stew pot or a fry pan. Fry meat until seared and golden all overcrockpot, a little at a time. Remove from pan. To the same pan, add carrotsabout and scoop out onion and herbs from the marinade and cook for 2 mins. with cumin. Add tomatoes, puree, and rest of marinade. Add beef stock. Put meat back in. Cook in oven or on top of stove until meat is tender (1 to 1 ½ hours).
Sprinkle with mint, cilantro, almonds. Serve with rice.
Serves 4.
Talia's notes:
- For healthiness, you could reduce the amount of meat and replace some of it with zucchini or other nice root vegetables - add them in with the carrots.
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before serving. McCormick
Mom’s Camping Orange Beef Stew