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Beef and Orange Squash Stew
2 ½ to 3 pounds cubed stew beef, 2 to 2 ½ inches
1 cup flour, for dredging
Salt and black and white pepper
3 tablespoons olive oil or canola oil
2 tablespoons butter
2 onions, diced 1 ½ inch
4 cloves garlic, crushed
1 orange squash, peeled and diced 1 ½ to 2 inches
2 large fresh bay leaves
A curl of orange peel, 3 to 4 inches
5 or 6 juniper berries
A bundle of rosemary and about 8 leaves of sage, tied
½ stick cinnamon
1 cup white wine
4 cups beef bone broth or brodo
Preheat oven to 325°F, with rack at center.
Bring beef cubes to room temp and pat dry. Place flour in shallow tray or dish.
Heat a large stew pot with lid over medium to medium-high heat.
Season beef and dredge lightly in flour, then brown in high temp oil in 2 batches over medium to medium-high heat and remove. Add butter and reduce heat a bit.
Add onions to butter and drippings and soften a few minutes.
Add garlic, squash, bay, orange peel, juniper, rosemary and sage and cinnamon and stir a minute or 2, scraping up the fond or drippings.
Add beef back and the bone broth, cover and roast 2 to 2 ½ hours until tender.
Remove bay, cinnamon and herb bundle and serve.