Red Wine and Orange Beef Stew Recipe

There’s nothing like a pot of beef stew simmering on a chilly evening. This one has a secret ingredient that makes it taste like something special: fresh oranges.

Fresh orange juice and a few strips of peel simmer with red wine, bacon, mushrooms and tender beef chuck. The orange doesn’t make the stew taste fruity. Instead, it adds a gentle sweetness and warmth that brightens the rich, savory broth. A sprinkle of orange gremolata at the end ties it all together.

Ingredients

For the stew:

• 6 slices thick-cut bacon, chopped
• 2½ lbs. boneless beef chuck, cut into 2-inch cubes
• ¼ cup all-purpose flour
• 1 tsp. salt
• ½ tsp. black pepper
• 1 to 2 Tbsp. olive oil, as needed
• 1 large yellow onion, chopped (about 1½ cups)
• 3 garlic cloves, minced
• 2 Tbsp. tomato paste
• 1 cup dry red wine
• 1 cup fresh orange juice
• 1½ cups low-sodium beef broth
• 3 wide strips orange peel, white pith removed
• 2 bay leaves
• 1 tsp. dried thyme (or 4 fresh sprigs)
• Pinch of ground nutmeg
• 4 medium carrots, cut into 1½-inch chunks
• 3 medium turnips or 1½ lbs. potatoes, cut into 1½-inch chunks
• 8 oz. cremini mushrooms, halved
• 1 cup pearl onions, peeled (frozen and thawed work great)

For the orange gremolata:

• 3 Tbsp. finely chopped fresh parsley
• 1 tsp. grated orange zest
• 1 small garlic clove, finely minced

Directions

Brown the bacon and beef:

1. Before juicing your oranges, use a vegetable peeler to remove 3 wide strips of peel. Scrape off any white pith, then zest 1 tsp. from another orange for the gremolata. Juice the oranges until you have 1 cup.
2. In a large Dutch oven, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate, leaving the fat in the pot.
3. Toss the beef with the flour, salt and pepper until evenly coated.
4. Raise the heat to medium-high. Brown the beef in batches in the bacon fat, about 4 to 5 minutes per batch, adding a little olive oil if the pot looks dry. Transfer to a plate.
5. Add the mushrooms to the pot and cook for 4 to 5 minutes, until browned. Transfer to a separate bowl and set aside.

Build the stew:

6. Lower the heat to medium. Add the chopped onion and cook for 6 to 8 minutes, scraping up the browned bits, until soft and golden.
7. Stir in the garlic and tomato paste and cook for 1 minute.
8. Pour in the wine and scrape the bottom of the pot. Simmer for 2 minutes.
9. Add the orange juice, broth, orange peel, bay leaves, thyme and nutmeg. Return the beef, its juices and the bacon to the pot.
10. Bring to a boil, then cover, reduce the heat to low and simmer for 1½ hours, stirring occasionally.
11. Add the carrots, turnips or potatoes, pearl onions and browned mushrooms. Cover and simmer 45 minutes to 1 hour more, until the beef is fork-tender and the vegetables are soft.
12. Remove the bay leaves and orange peel. Taste and adjust the salt. If the stew is thinner than you’d like, simmer uncovered for 10 minutes.

Finish and serve:

13. Stir together the parsley, orange zest and garlic for the gremolata.
14. Ladle the stew over egg noodles or mashed potatoes, or serve with crusty bread. Sprinkle each bowl with gremolata.

Prefer the oven? After step 10, cover and transfer the pot to a 325°F oven. Add the vegetables after 1½ hours and cook until tender.

Tips for Success

• Why orange works: Orange juice adds a natural sweetness that balances the red wine and tomato, while the peel adds warm citrus aroma. Removing the white pith keeps it from turning bitter.
• Choose chuck over “stew meat”: Pre-cut stew meat is often a mix of cuts that cook unevenly. Well-marbled chuck turns melt-in-your-mouth tender after a long simmer.
• Make it ahead: Like most stews, this one tastes even better the next day. Refrigerate for up to 3 days or freeze for up to 3 months.

Stock up on grove-fresh Navel Oranges for cozy winter cooking.