This Orange Beef Stew Is the Perfect Comfort Food Fix for the Rainy Weather



For a filling meal that you can cook up for the whole family, make this Orange Beef Stew by Maya Kitchen. Loaded with vegetables and infused with fruit, this dish is nutritious and delicious. Have it on its own or with a cup of steaming hot rice. If you want it really, really hearty, why don’t you add a cup of cooked macaroni pasta? Enjoy!

 

ORANGE BEEF STEW
Makes 6-8 servings

500 grams Beef sirloin, cut into cubes

Salt and ground black pepper, to season

¼ cup MAYA All-Purpose Flour

¼ cup Olive oil

1 Large white onion, finely chopped

1 Tbsp Minced garlic

½ cup Chopped celery

2 Large potatoes, peeled and quartered

2 Carrots, coarsely chopped

1 Bay leaf, crushed

3 Tbsps Tomato paste

5-6 cups beef stock or water

A sprig of fresh thyme

1/3 cup Red wine

Zest of two oranges

1 Tbsp chili powder or paprika powder(optional)

1. In a wide bowl, season beef with salt and ground black pepper then dredge each piece in MAYA All-Purpose Flour. Remove any excess flour.

2. In a deep cast iron pot, pour in the olive oil. When the oil is hot, pan fry the seasoned beef until lightly brown on all sides. Do this in batches so that all the meats are browned evenly. Remove the meat from the pot and set aside.

3. Using the same cast iron pot, add the onion and cook until translucent. Sauté the garlic until fragrant. Add celery, potatoes, carrots, bay leaf and tomato paste. Cook and stir frequently until the mixture is covered and well blended with tomato paste. Let the mixture cook until it changes color, about 3-5 minutes.

4. Bring back the cooked beef pieces and add the beef or chicken stock and sprig of fresh thyme. Bring to a boil for 3-5 minutes.

5. Lower the heat and let the soup simmer for 2-3 hours. Make sure you put the lid on and stir occasionally. If the broth gets too thick, pour more stock.

6. An hour before it fully cooks, pour in the red wine and orange zest. For extra color and extra kick in taste, sprinkle in the chili powder or paprika powder, depending on preference. The soup is cooked when the beef is tender.

7. Remove pot from the heat and transfer soup into individual bowls. Serve with crusty bread or freshly-cooked rice.

These rainy weather recipes from Maya Kitchen will satisfy your soup craving:

Chicken Tinola Cream Soup

Potato, Bacon, and Beer Cheddar Soup

For more information about The Maya Kitchen and the courses they offer, check out www.themayakitchen.com.

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Recipe and photo courtesy of The Maya Kitchen