Beef stew with red wine and orange zest
4 servings
210 minutes
Beef stew with red wine and orange zest is the essence of French cuisine, combining rich aromas and elegant flavors. The deep, tender taste of beef unfolds through slow cooking in red wine, adding richness and a refined acidity to the dish. Orange zest adds light citrus notes that balance the richness of the meat flavor. Onions and carrots simmering in the aromatic sauce absorb noble wine tones, turning into a perfect garnish. This dish is often served in cozy French bistros with a glass of dry wine or fresh bread, allowing one to enjoy the harmony of flavors. An ideal choice for a romantic dinner or festive gathering, it warms the soul and immerses one in the culinary art of France.
1
Rub a large piece of beef fillet with salt and pepper and place it in a large pot or deep skillet with hot oil. Sear the meat on all sides over medium heat (8-10 minutes) and transfer to a plate.
- Salt: 2 teaspoons
- Ground black pepper: 1 teaspoon
- Grapeseed oil: 2 tablespoons
- Beef fillet: 900 g
2
Add salt, pepper, onion, and carrot, and sauté for 8-10 minutes. Then add red wine and thinly sliced orange peel.
- Onion: 450 g
- Baby carrots: 450 g
- Salt: 2 teaspoons
- Ground black pepper: 1 teaspoon
- Dry red wine: 750 ml
- Oranges: 1 piece
3
Bring the liquid to a boil and add the meat. Bring it to a boil again, cover the pot with a lid, and remove from heat.
- Beef fillet: 900 g
4
After 5 minutes, place the pot on the middle rack of the oven preheated to 175 degrees. Cook the meat covered. Cooking time is 2-3 hours.
5
Cut the cooked beef into portions. Serve with the vegetables it was stewed with.
