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Beef and Orange Squash Stew

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.