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I was prepared not to like this since I am not a big fan of oranges. However, in the finished stew the orange flavor was subtle and the rosemary more pronounced. Very nice stew and the aroma while cooking is ridiculously intriguing.

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threeovens January 24, 2011

Oh aromatic wonderful! I did use the peel off an entire new navel orange & added 1-2 T Cointreau while simmering & juice of 1/2 that skinned orange just before serving. No pressure cooker so used 1 cup Syrah & 2 cups beef broth, left out thyme & used 3 5-6 inch pieces of rosemary. Used bay, parsley & added fresh ground pepper at end of cooking. Simmered on stovetop in covered dutch oven for 2 hours - beef was falling apart tender & perfectly seasoned! Served with rice 'n baby peas accompanied by more D'Boeuf '98 Syrah. We found ourselves nibbling on the orange peel when our bowls were clean - it was good too! This will be made again - for guests as well as for ourselves! Thank you for posting Tish!

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Buster's friend December 09, 2006

This is lovely. I tossed everything in the crockpot, using a can of beef broth and a can of diced tomatoes. The meat was SO tender!! When I got home, I added some peas, pearl onions and corn from the freezer and heated those through. (I wanted a more complete, but still one dish meal.) DH had his over mashed potatoes and I had mine over couscous. YUM! I froze the leftovers. Nice subtle orange flavor.

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dicentra November 17, 2006

Very different taste, I liked the orange undertone to it all... I doubled the garlic and I think it over powered the subtlties of this stew

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SOG September 18, 2006

Made this tonight with just one small change. I used kangaroo instead of the beef. This made a lovely rich gravy with none of the flavours overpowering the others. I served it with a glob of sour cream, green beans, garlic mashed potatoes. mmmmm

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Mischka June 20, 2006
Beef Stew with Orange and Rosemary