Mom’s Camping Orange Beef Stew
See also Mom’s Camping Beef Stew—America’s Test Kitchen Style for a variant on this recipe.
- 2 pounds lean steak or stewing beef
- 1 white onion, sliced
- 2 cloves garlic
- 2 carrots
- zest of one orange
- 2 sprigs rosemary or 1 tsp. dried rosemary
- 10 fluid oz. orange juice, fresh or from concentrate
- 2 tbsp. oil
- 2 tsp. ground cumin
- 14 oz. of canned chopped tomatoes
- 1 tbsp. tomato puree
- 1 c. beef stock
- 1 tbsp. mint
- 1 tbsp. cilantro
- 1 ½ oz. (couple tablespoons) flaked almonds, toasted
Cut meat in 1-inch cubes, or buy cubed stewing beef. Place in large bowl. Add onion, garlic, orange zest, rosemary. Pour orange juice in (if you want to use it up, juice your zested orange and top it up with a little extra store-bought). Mix. Cover. Marinate overnight in fridge or for an hour if you weren’t that prepared.
Separate the meat from the rest of the marinade. Heat oil in the bottom of a stew pot or a fry pan. Fry meat until seared and golden all over, a little at a time. Remove from pan. To the same pan, add carrots and scoop out onion and herbs from the marinade and cook for 2 mins. with cumin. Add tomatoes, puree, and rest of marinade. Add beef stock. Put meat back in. Cook in oven or on top of stove until meat is tender (1 to 1 ½ hours).
Sprinkle with mint, cilantro, almonds. Serve with rice.
- For healthiness, you could reduce the amount of meat and replace some of it with zucchini or other nice root vegetables - add them in with the carrots.
- If you don’t have a big pot, this also works in a large frying pan.
- I tried skipping the marinating step and it did not seem to make much difference. However, the searing step is important.