Ingredients

• 3 pounds beef stew meat, cut into small pieces
• Salt and freely ground pepper to taste
• Zest and juice of o orange
• 1 bulb garlic
• 1/8 cup of fennel seeds
• 1 star anise
• 2 TBSP cumin seeds
• 1/2 cup canola oil (divided)
• 4 ounces yellow onion (divided)
• 4 oz. turnips diced
• 4 oz. carrots, diced
• 4 oz. rutabaga, diced
• 1/4 tomato paste
• 1 cup apple cider vinegar
• 2 cups dry red wine
• 1 quart beef stock
• mashed potatoes for serving

Directions

1. Season room-temp beef with salt and pepper. In a piece of cheese cloth, place orange zest, garlic, fennel seeds, star anise and cumin seed; tie cheesecloth and set aside.

2. In a large skillet or braising pan over high heat, add all but 2 TBSP of the oil, add one-third of the beef and sear on all sides until deep brown in color. Place beef in a bowl and repeat with remaining two batches of beef. Remove beef from pan and discard oil.

3. Return pan to high heat with remaining 2 TBSP oil, add vegetables and brown on all sides. Add tomato paste and reduce heat to medium; cook 1 minute

4. Deglaze pan with vinegar, scraping bottom of pan.

5. When vinegar has been reduced by half, add red wine. Bring to a simmer, adde meat and reduce wine by half. Add beef stock, orange juice and cheesecloth pouch. Bring to a simmer, skimming off any impurities that rise to the surface

6. Cover pan let simmer until meat and vegetables are tender, about 1 to 1 1/2 hours. Serve over grits or mashed potatoes.

Email to a friend | Print this recipe | Back