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beef stew

Makes six servings


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


  1. Marinade the beef by combining the beef, carrots, wine, vinegar, salt and pepper and boquet garni in a container. Cover and refrigerate overnight.
  2. 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.
  3. 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.
  4. Scoop out the bacon and set it aside.
  5. Increase the heat to medium high and brown the beef in batches.
  6. Return all the beef to the pot with the bacon.
  7. Add the orange zest and cook, stirring occasionally for 5 minutes.
  8. 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.
  9. 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.



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