Makes six servings
- 3 ½ pounds organic stew beef, cut in 2 inch cubes
- ¼ cup ghee or coconut oil
- 2 Tablespoons garlic oil
- 4 slices thick cut bacon, chopped
- Peeled zest of 1 orange
- 5 cups beef stock or bone broth, or water
Marinade* (See substitution below if you can’t consume wine)
- 2 carrots, sliced
- 3 cups dry red wine
- ½ cup red wine vinegar
- Boquet garni made from 1 sprig thyme, 1 sprig parsley and 1 bay leaf tied with kitchen string
- Salt & freshly ground pepper
- Marinade the beef by combining the beef, carrots, wine, vinegar, salt and pepper and boquet garni in a container. Cover and refrigerate overnight.
- The next day, scoop the beef cubes from the marinade with a slotted spoon, reserving the marinade and carrots. Pat the beef dry with paper towels.
- Heat the oils in a large heavy pot over medium heat. Add the bacon and cook, stirring until bacon is softened, 3 to 4 minutes.
- Scoop out the bacon and set it aside.
- Increase the heat to medium high and brown the beef in batches.
- Return all the beef to the pot with the bacon.
- Add the orange zest and cook, stirring occasionally for 5 minutes.
- Add the reserved marinade and carrots to the beef. Bring to boil and boil until the liquid is reduced by about half, approximately 20 minutes.
- Add the stock, reduce heat to medium-low and simmer, partly covered, until the beef is very tender, 2 to 2 ½ hours.
*If you can’t drink wine, skip the marinade time, substitute bone broth or water for the wine and cook meat until tender, which will be a longer time. Many thanks to reader Leigh who tested this and gave feedback. She cooked the stew for four hours without a marinade period.