Stewed beef with oranges and chickpeas
6 servings
120 minutes
Beef stew with oranges and chickpeas is a refined Mediterranean dish that combines spicy spices, tender meat, and vibrant citrus freshness. This culinary art has roots in the traditions of regions where the sweetness of fruits harmoniously blends with the richness of meat stews. The beef is slowly cooked with cinnamon and nutmeg, absorbing the aromas of bay leaves and white wine. Oranges add a light acidity and balance the flavor, creating a unique gastronomic experience. Chickpeas soak up the juices and become soft, complementing the dish's texture. This treat is perfect for cozy family dinners or festive lunches, served with fresh cilantro for brightness. It is not only nutritious but also reveals the multifaceted shades of Mediterranean cuisine.
1
Preheat the oven to 180 degrees. Heat oil in a large cast-iron pot, add meat cut into small pieces, season with salt and pepper, and cook over medium heat for 10 minutes, stirring occasionally. Carefully pour in the wine, stir and let the alcohol evaporate for a couple of minutes.
- Olive oil: 3 tablespoons
- Beef tenderloin: 1400 g
- Sea salt: pinch
- Ground black pepper: pinch
- Dry white wine: 0.5 glass
2
Add bay leaf, pour in the broth (vegetable stock). Add cinnamon, nutmeg, salt and pepper. Bring to a boil, add rinsed chickpeas, cover with a lid and place in the oven for 1 hour. Add sliced oranges and cook for another 30 minutes. Sprinkle the finished dish with chopped cilantro and serve.
- Bay leaf: 3 pieces
- Veal stock: 6 glasss
- Cinnamon: 2 pieces
- Nutmeg: pinch
- Chickpeas: 400 g
- Oranges: 2 pieces
- Cilantro: 1 sprig
3
