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"This is a beef and orange squash stew that's perfect for the colder months of the year," says Rach. "It smells amazing—it really is lovely!" She likes to serve it with polenta, which can be cooked a variety of ways, and the time depends on the method and the type of polenta. Rach buys an Italian polenta that includes buckwheat and prepares it on the stovetop with stock, finishing it with butter and cheese. If you're in a hurry, use quick-cooking polenta, which is ready in just a few minutes. Or, skip the polenta all together and eat the stew with charred bread!
For more popular stews from Rach, check out her Italian Chicken and Rice Stew and Irish Stew.
Ingredients
- 2 ½ to 3 pounds cubed stew beef, 2 to 2 ½ inches
- 1 cup flour, for dredging
- Salt and black and white pepper
- 3 tablespoons olive oil or canola oil
- 2 tablespoons butter
- 2 onions, diced 1 ½ inch
- 4 cloves garlic, crushed
- 1 orange squash, peeled and diced 1 ½ to 2 inches
- 2 large fresh bay leaves
- A curl of orange peel, 3 to 4 inches
- 5 or 6 juniper berries
- A bundle of rosemary and about 8 leaves of sage, tied
- ½ stick cinnamon
- 1 cup white wine
- 4 cups beef bone broth or brodo
Yield
Serves: 4 to 6
Preparation
Preheat oven to 325°F, with rack at center.
Bring beef cubes to room temp and pat dry. Place flour in shallow tray or dish. Heat a large stew pot with lid over medium to medium-high heat. Season beef and dredge lightly in flour, then brown in high temp oil in 2 batches over medium to medium-high heat and remove. Add butter and reduce heat a bit. Add onions to butter and drippings and soften a few minutes. Add garlic, squash, bay, orange peel, juniper, rosemary and sage and cinnamon and stir a minute or 2, scraping up the fond or drippings. Add beef back and the bone broth, cover and roast 2 to 2 ½ hours until tender. Remove bay, cinnamon and herb bundle and serve.