Port Orange Beef Stew
Beef stew enriched with port wine, orange, walnuts, and fresh herbs.
Servings 4 servings
Ingredients
- 2 pounds round steak (trim excess fat; cut into bite-sized pieces)
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ¼ teaspoon garlic powder
- ⅔ cup all-purpose flour
- 3 tablespoons cooking oil
- 1 large onion (coarsely chopped)
- 2 carrots (diced)
- ⅓ cup tawny port wine
- 1 cup beef broth (divided)
- ¼ teaspoon ground allspice
- 1 ½ teaspoons fresh lemon thyme
- 1 ½ teaspoons fresh rosemary
- 1 large navel orange (cut in small pieces with juice, remove white pith in center)
- ⅓ cup toasted walnuts (chopped, for garnish)
- fresh parsley or chives (for garnish)
Instructions
- Cut round steak into bite-sized pieces, trimming excess fat. Combine pepper, paprika, garlic powder, and flour. Coat beef pieces in seasoned flour; shake off excess. Heat oil in a 4-quart Dutch oven over medium-high heat. Add meat pieces, a few at a time, and brown on all sides. Transfer browned meat to a plate.
- Add 1/4 cup of beef broth to the pan. Add chopped onion and carrots; cook until softened, about 5 minutes, stirring occasionally. Add remaining beef broth, wine, tomato juice, allspice, and herbs. Return browned meat to pan.
- Preheat oven to 350°F.
- Using a shallow bowl, cut unpeeled orange into small pieces (remove white pith in center) to save the juice. Add orange pieces and juice to the pan. Bake uncovered for another 30 minutes.
- Add garnish and serve.
