Orange-Thyme Beef Stew
A tender, slow-cooked beef stew infused with blood orange and thyme, featuring carrots and garlic for a hearty, protein-rich meal. Perfect over mashed potatoes, rice, or crusty bread, this dish is comforting, easy to make, and full of depth and flavor.
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.
