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Beef Stew With Orange & Olive (Read 162 times)
 
Jul 24th, 2021 at 11:45am

Derek   Offline
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Lockyer Valley, Queensland, Australia

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My first time cooking this recipe and I thank the lovely Maggie Beer for the inspiration. Modified from her original recipe. 

I was intending to cook it in a camp oven however a late turn in the weather and having all the ingredients ready caused it to be done in a big cast iron dutch oven inside in the stove.

Certainly will be doing again and can see it being nice for a COG

Ingredients
Olive Oil
1 brown onion roughly chopped
1 clove garlic chopped
Plain flour for dusting
1kg shin beef diced
1 cup good red wine (I used a nice durif from South Australia)
1/2 cup black olives pitted
Zest from a medium orange
Thyme
Rosemary
2 Table spoons Balsamic Vinegar
1 cup Beef Stock

Method
Place a heavy cast iron pot/camp oven over a medium-high heat and add some olive oil.

Once hot add the onions and sweat off for 4-5 minutes or until soft, stirring every 30 seconds to ensure that the onions do not burn, then add the garlic and cook for another 2-3 minutes. Remove the onion mixture from the pan, place into a bowl and clean out the pot.

Return the pot to the heat and add more olive oil.

Very lightly dust half the amount of beef with the flour, then brown this off in the pot once the oil is hot. Then continue to brown off the remaining beef.

Once each batch is browned off place onto a plate while you cook the next batch. You will have to brown the beef off in batches so that you do not over crowd the pot and prevent the meat from stewing.

Once all the beef is browned off, return the pot to the heat and deglaze with the red wine. Reduce this down by half then add the cooked onion mixture, beef, olives, orange zest, thyme and rosemary.

Deglaze again with the Balsamic Vinegar and add beef stock.

Bring the mixture to a gentle simmer then place a lid on the pot and place into the pre-heated oven at around 160 degrees and cook for at least 3 hours or until the meat is tender. 

During the cooking process check occasionally to make sure it doesn’t dry out.  Add more beef stock if needed.

If cooking in a camp oven, place the camp oven on a bed of coals and add coals to the top.
 

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Reply #1 - Jul 24th, 2021 at 8:58pm

Chally   Offline
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Looks the goods Derek.

Jeff
 
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