{"id":41044,"date":"2026-11-09T11:30:00","date_gmt":"2026-11-09T11:30:00","guid":{"rendered":"https:\/\/www.halegroves.com\/blog\/recipe\/savory-beef-stew\/"},"modified":"2026-11-09T18:01:23","modified_gmt":"2026-11-09T18:01:23","slug":"savory-beef-stew","status":"publish","type":"cuisine-recipe","link":"https:\/\/www.halegroves.com\/blog\/recipe\/savory-beef-stew\/","title":{"rendered":"Red Wine and Orange Beef Stew Recipe"},"content":{"rendered":"<p dir=\"ltr\">There&#8217;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.<\/p>\n<p dir=\"ltr\">Fresh orange juice and a few strips of peel simmer with red wine, bacon, mushrooms and tender beef chuck. The orange doesn&#8217;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.<\/p>\n<h3 dir=\"ltr\">Ingredients<\/h3>\n<p dir=\"ltr\"><strong>For the stew:<\/strong><\/p>\n<ul dir=\"ltr\">\n<li>6 slices thick-cut bacon, chopped<\/li>\n<li>2\u00bd lbs. boneless beef chuck, cut into 2-inch cubes<\/li>\n<li>\u00bc cup all-purpose flour<\/li>\n<li>1 tsp. salt<\/li>\n<li>\u00bd tsp. black pepper<\/li>\n<li>1 to 2 Tbsp. olive oil, as needed<\/li>\n<li>1 large yellow onion, chopped (about 1\u00bd cups)<\/li>\n<li>3 garlic cloves, minced<\/li>\n<li>2 Tbsp. tomato paste<\/li>\n<li>1 cup dry red wine<\/li>\n<li>1 cup fresh orange juice<\/li>\n<li>1\u00bd cups low-sodium beef broth<\/li>\n<li>3 wide strips orange peel, white pith removed<\/li>\n<li>2 bay leaves<\/li>\n<li>1 tsp. dried thyme (or 4 fresh sprigs)<\/li>\n<li>Pinch of ground nutmeg<\/li>\n<li>4 medium carrots, cut into 1\u00bd-inch chunks<\/li>\n<li>3 medium turnips or 1\u00bd lbs. potatoes, cut into 1\u00bd-inch chunks<\/li>\n<li>8 oz. cremini mushrooms, halved<\/li>\n<li>1 cup pearl onions, peeled (frozen and thawed work great)<\/li>\n<\/ul>\n<p dir=\"ltr\"><strong>For the orange gremolata:<\/strong><\/p>\n<ul dir=\"ltr\">\n<li>3 Tbsp. finely chopped fresh parsley<\/li>\n<li>1 tsp. grated orange zest<\/li>\n<li>1 small garlic clove, finely minced<\/li>\n<\/ul>\n<h3 dir=\"ltr\">Directions<\/h3>\n<h6 dir=\"ltr\">Brown the bacon and beef:<\/h6>\n<ol dir=\"ltr\">\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Toss the beef with the flour, salt and pepper until evenly coated.<\/li>\n<li>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.<\/li>\n<li>Add the mushrooms to the pot and cook for 4 to 5 minutes, until browned. Transfer to a separate bowl and set aside.<\/li>\n<\/ol>\n<h6>Build the stew:<\/h6>\n<ol dir=\"ltr\" start=\"6\">\n<li>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.<\/li>\n<li>Stir in the garlic and tomato paste and cook for 1 minute.<\/li>\n<li>Pour in the wine and scrape the bottom of the pot. Simmer for 2 minutes.<\/li>\n<li>Add the orange juice, broth, orange peel, bay leaves, thyme and nutmeg. Return the beef, its juices and the bacon to the pot.<\/li>\n<li>Bring to a boil, then cover, reduce the heat to low and simmer for 1\u00bd hours, stirring occasionally.<\/li>\n<li>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.<\/li>\n<li>Remove the bay leaves and orange peel. Taste and adjust the salt. If the stew is thinner than you&#8217;d like, simmer uncovered for 10 minutes.<\/li>\n<\/ol>\n<h6 dir=\"ltr\">Finish and serve:<\/h6>\n<ol dir=\"ltr\" start=\"13\">\n<li>Stir together the parsley, orange zest and garlic for the gremolata.<\/li>\n<li>Ladle the stew over egg noodles or mashed potatoes, or serve with crusty bread. Sprinkle each bowl with gremolata.<\/li>\n<\/ol>\n<p dir=\"ltr\"><strong>Prefer the oven?<\/strong> After step 10, cover and transfer the pot to a 325\u00b0F oven. Add the vegetables after 1\u00bd hours and cook until tender.<\/p>\n<h3 dir=\"ltr\">Tips for Success<\/h3>\n<ul dir=\"ltr\">\n<li><strong>Why orange works:<\/strong> 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.<\/li>\n<li><strong>Choose chuck over &#8220;stew meat&#8221;:<\/strong> 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.<\/li>\n<li><strong>Make it ahead:<\/strong> Like most stews, this one tastes even better the next day. Refrigerate for up to 3 days or freeze for up to 3 months.<\/li>\n<\/ul>\n<hr \/>\n<p dir=\"ltr\"><em>Stock up on grove-fresh <a href=\"https:\/\/www.halegroves.com\/navel-oranges\/c\/ft_1001_7\/\">Navel Oranges<\/a> for cozy winter cooking.<\/em><\/p>\n","protected":false},"author":1,"featured_media":43070,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","tags":[44],"cuisine-recipe-category":[61],"cuisine-recipe-course":[34],"cuisine-recipe-cuisine":[],"class_list":["post-41044","cuisine-recipe","type-cuisine-recipe","status-publish","has-post-thumbnail","hentry","tag-navel-oranges","cuisine-recipe-category-entree","cuisine-recipe-course-dinner"],"acf":[],"_links":{"self":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe\/41044","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe"}],"about":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/types\/cuisine-recipe"}],"author":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/comments?post=41044"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/media\/43070"}],"wp:attachment":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/media?parent=41044"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/tags?post=41044"},{"taxonomy":"cuisine-recipe-category","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-category?post=41044"},{"taxonomy":"cuisine-recipe-course","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-course?post=41044"},{"taxonomy":"cuisine-recipe-cuisine","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-cuisine?post=41044"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}