This orange-thyme beef stew is a comforting, flavor-packed dish that balances savory richness with a subtle citrusy sweetness.
Loaded with tender beef, wholesome carrots, and aromatic herbs, it’s naturally high in protein and fiber, low in refined carbs, and provides essential nutrients.
Easy to prepare and perfect for everyday meals or meal prep, it’s hearty, satisfying, and nourishing.
Orange-Thyme Beef Stew
Equipment
- 1 wide ovenproof pot with lid
- 1 Mixing bowl
Ingredients
- 1 tbsp neutral oil for frying
- 3 lbs chuck or rump roast cut into bite-sized cubes
- 2 tbsp unsalted butter
- 2 yellow onions peeled and sliced into wedges
- 5 –6 cups low-sodium beef stock
- 1 tsp dried thyme or 4 sprigs fresh thyme
- 1 head garlic halved crosswise (skin intact)
- 1 red Fresno pepper halved lengthwise, seeds optional
- 1 large blood orange or navel orange halved
- 1 lb young carrots peeled and halved if large
- Salt to taste
- Black pepper to taste
- Crushed red pepper optional
For Serving:
- Mashed potatoes crusty bread, rice, or noodles
- Fresh parsley for garnish
Instructions
- Preheat and Prepare: Begin by preheating your oven to 300ºF (150ºC) to ensure it reaches the perfect temperature while you prepare the beef. Place a wide, ovenproof pot with a lid on the stove over medium-high heat. Make sure the pot is large enough to comfortably hold all the beef and vegetables later.
- Season and Brown: Pat the beef cubes dry with a clean kitchen towel or paper towels. This step is crucial for creating a rich, brown crust during searing. Generously season the beef with salt and black pepper. Once the oil in the pot shimmers, carefully add the beef in even batches. Avoid overcrowding; this ensures each piece browns evenly. Sear for 4–5 minutes per side, turning to achieve a deep, golden-brown crust. Transfer the browned beef to a separate bowl and set aside, leaving behind the flavorful browned bits in the pot.
- Sauté Aromatics: Reduce the heat slightly and melt 2 tablespoons of butter in the pot. Add the onion wedges, stirring frequently, and cook for about 4–5 minutes until they become soft and translucent. Pour in 1 cup of beef stock and use a wooden spoon to scrape up the browned bits stuck to the bottom; these add incredible flavor. Allow the mixture to boil gently for 4–5 minutes, reducing slightly to concentrate the taste.
- Build the Stew: Return the browned beef to the pot, spreading it evenly. Pour in the remaining beef stock, ensuring the meat is almost fully submerged. Add thyme (dried or fresh sprigs), the garlic halves cut-side up, and the red Fresno pepper. Squeeze the juice from the halved orange over the beef, then add the orange halves themselves to the pot for deeper citrus flavor. Lightly season with salt, black pepper, and optional crushed red pepper to taste.
- Slow-Cook in Oven: Cover the pot with its lid and transfer it carefully to the preheated oven. Allow the beef to cook undisturbed for 2–3 hours until it becomes tender and easily pierced with a fork. This slow cooking ensures the flavors meld beautifully while the meat softens perfectly.
- Prepare Garlic Paste: Once the oven step is complete, remove the pot and set it over medium heat on the stovetop. Carefully remove the orange halves, Fresno pepper, and garlic heads. Let the garlic cool enough to handle. Peel each clove from its papery skin and mash into a smooth paste, then stir the paste back into the broth. This adds a rich, sweet, and aromatic depth to the stew. Taste and adjust seasoning as needed.
- Cook Carrots: Add the carrots to the pot, ensuring they are submerged in the flavorful broth. Cover and cook over low heat for 15–30 minutes, or until tender when pierced with a fork. Once tender, remove the lid and continue to cook for another 5–10 minutes over medium heat to allow the sauce to thicken slightly. If the sauce seems too thick, add a small splash of water. For a richer gravy, stir in a flour slurry (flour mixed with water) and cook for an additional 5–10 minutes until desired thickness is reached.
- Serving: Spoon the beef stew over mashed potatoes, rice, noodles, or roasted potatoes. Make the dish visually appealing by sprinkling with fresh parsley. Serve warm and enjoy the combination of tender beef, sweet citrus, aromatic garlic, and thyme in every bite.
- Tips for Leftovers: Store any leftover stew in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much. The flavors often deepen overnight, making leftovers even more delicious.
Notes
- Use well-marbled beef like chuck or rump for the richest flavor and tender texture.
- Patting the beef dry before searing is essential for a deep, caramelized crust.
- Fresh thyme works beautifully, but dried thyme is a convenient substitute.
- Adjust the orange type depending on sweetness: blood oranges offer a subtle tang, while navel oranges are milder and sweeter.
- Cooking in batches prevents overcrowding and ensures even browning.
- The garlic paste adds depth; don’t skip it. Roast gently for a softer, sweeter flavor.
- If the stew tastes too acidic from the orange, a pinch of sugar can balance the flavor.
- This dish is perfect for meal prep and tastes even better the next day as flavors meld.
Chef’s Secrets – Insider Cooking Tips
One of the key secrets to a flavorful stew is browning the beef in batches. Overcrowding the pan lowers the temperature and steams the meat rather than searing it.
Another tip is to use the whole garlic head; roasting it with the skin intact preserves sweetness and prevents bitterness.
Adding the orange halves rather than just juice infuses the broth with subtle citrus oils and sweetness.
Finally, a gentle oven slow-cook allows the collagen in the meat to break down fully, giving the stew its signature silky texture.
For an even richer sauce, finish by whisking in a small pat of butter just before serving.
Serving Suggestions – Best Accompaniments Guide
This stew is versatile and pairs beautifully with a variety of sides.
Serve over creamy mashed potatoes for classic comfort, or with steamed rice or buttery noodles to soak up the flavorful sauce.
Crusty bread is excellent for dipping, and roasted root vegetables make it a hearty, wholesome meal.
For a lighter option, consider couscous or cauliflower rice.
A simple green salad with a tangy vinaigrette balances the richness of the beef, while a sprinkle of fresh parsley or thyme on top enhances the presentation and adds freshness.
Storage Tips – Keep Stew Fresh Longer
Store leftover stew in an airtight container in the refrigerator for 3–4 days.
To prevent the sauce from thickening too much during storage, slightly undercook the carrots and adjust consistency when reheating with a splash of beef stock or water.
For longer storage, freeze portions in freezer-safe containers for up to 3 months.
Thaw overnight in the refrigerator and reheat gently on the stovetop.
Avoid boiling during reheating, as this can toughen the beef and break down delicate carrot texture.
Proper storage ensures flavor and tenderness are preserved.
Frequently Asked Questions
1. Can I use other cuts of beef?
Yes, chuck and rump are ideal due to their marbling and tenderness after slow cooking. Brisket or short ribs also work, but adjust cooking times to ensure meat becomes tender.
2. Do I have to use blood orange?
Not necessarily. Navel oranges or other sweet oranges are excellent substitutes. Blood oranges provide a more vibrant color and slightly tangy flavor, but any juicy orange will enhance the dish.
3. Can I make this stew in a slow cooker?
Absolutely. After browning the beef and sautéing onions, transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours until beef is tender. Add carrots in the last hour.
4. How can I thicken the sauce?
If you prefer a thicker gravy, mix 1–2 tablespoons of flour or cornstarch with water to create a slurry. Stir into the simmering stew and cook a few minutes until thickened. Reducing the sauce uncovered over medium heat also works beautifully.
5. Can I prepare this ahead of time?
Yes, this stew is even better the next day. The flavors deepen as it sits, making it ideal for meal prep or entertaining. Simply store in the fridge overnight and reheat gently before serving.
