Comforting Rich Beef Stew | The Perfect Winter Recipe

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef reduces fat content while pork shoulder is often less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice maintains sweetness without alcohol, while cooking wine is more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories and can be made with pantry staples.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits, while canola is often cheaper.

Turn on to medium heat.

Add 15ml (1 tablespoon) olive oil and 15g (1/2 oz) margarine (or butter) to the pan.

Add 225g (8 oz) peeled shallots, chopped in half, to the pan and sauté until golden.

Remove shallots from the pan and keep warm.

Add 600g (21.16 oz) (1.3 lb) lean diced beef to the pan and cook until browned all over.

Remove stalks from oregano and roughly chop 4 tablespoons.

Add the chopped oregano to the pan.

Pour in 150ml (2/3 cup) red wine, stock, or water and 300ml (1/2 pint) beef stock; give it a stir.

Remove the rind and pith from an orange, cut into strips, and slice into rings.

Add the orange peel to the stew and reduce heat.

Cover and simmer until beef is tender, about 1 hour and 30 minutes.

Add 25g (1 oz) button mushrooms and return the shallots to the stew.

Add 400g plum tomatoes and gently crush them before stirring into the stew.

Raise heat until boiling, then reduce heat and cook for another 20 minutes until thickened and tender.

Turn off heat and serve.

Cooking Techniques

Equipment Needed

Spice Level: