Another winter storm have arrived out by us. Freezing conditions and tons of snow. I love it.
Living most my life in sunny, muggy south Florida helps me appreciate being back home.
Excellent weather for a bowl of hearty beef stew over a little rice to warm you right up.
Here a share this delicious meal.
2 lbs Beef chuck cubed
2 tbsp olive oil
2 celery stalks sliced
2 carrots sliced
2 medium potatoes cubed
1 small onion quartered
1/2 orange bell pepper
1 tbsp tomato paste
2 c red cooking wine
2 tbsp flour
1 tbsp unsalted butter
1/4 tsp black pepper
1/4 c bitter orange
3 cup of water
1 tbsp dried leafy oregano
1 tbsp fresh parsley
2 sprigs of Thyme
Dutch oven or large pot
2 c of long grain rice (or rice of choice)
Rinse rice till clear and drain.
Follow package instructions (if you don't know how to make rice.)
When the rice cooker bell rings you may know fluff your rice. Cover again until you are ready to serve.
In a medium bowl rinse the beef under cool water and then season with the adobo, bitter orange and black pepper. Set aside.
In a large pot or dutch oven on medium/high heat, add oil, butter and the marinated beef. Don't discard marinate.
Sprinkle the flour over the beef. Sear the meat for about 5- 7 minutes. Add garlic and onions. Stir with wooden spoon and pour the remaining marinate, thyme, tomato paste and oregano.
No worrying about the marinate were the raw meat was in. It's ok to use it marinate because you are cooking it at high heat.
Stir occasionally now add the water, wine and cover it. Lower the heat to medium/low. Simmer for about an hour. Checking periodically.
After the hour uncover and add the celery, carrots and potatoes. Cook till potatoes are fork tender.
If you want it more sauce more runny, you may add more water. If so , encourage taste as you go. You might have to add a bit more seasoning. We like ours a bit thick so this was perfect.
Plate and serve over a bed of rice.