Orange Steak and Butternut Squash Stew
This is a quick and unbelievably favorable beef stew. While you can use chuck roast (traditional stew meat) pieces, I enjoyed using a thick cut flat iron steak, as a faster substitute with equal the flavor. The key is to just make sure you or your store's butcher trim the fatty layer on the meat before using. This recipe serves 4 generously and offers a burst of citrus and nutmeg. Perfect for a fall comfort stew. Garnish with fresh parsley or cilantro.
1/4 cup olive oil
2 lb. flat iron steak, trimmed and cut into 1 1/2 inch cubes
2 lbs. Butternut Squash cut into 1 inch cubes (sub sweet potato)
1/2 sweet onion, grated
3 cloves large garlic, grated
2 inch carrots sliced into 1/2 rounds
2 celery stalks, trimmed and chopped
2 ½ tsp dried thyme
2 TBS Worcestershire sauce
1/4 cup dry white wine
1 large orange, juiced + 1 TBS zest of an orange
2 tsp course sea salt, more or less to taste
freshly cracked black pepper to taste
2 leaves bay
1 tsp ground nutmeg
1 cup all-purpose flour
4 cups water
Grab a casserole dish, set it aside. Pre-heat your oven to 375 degrees F.
Add the flour in a bowl or plastic bag. Season the beef with salt and pepper. Transfer them to the bowl or bag. Toss around to coat each piece evenly.
Heat 2 tablespoons of olive oil in a heavy, large skillet. Shake excess flour from the beef and sear each cube for a couple of minutes until golden brown at the edges. Work in batches, as to not crowd the pan. Add more oil if needed.
Transfer them all to a bowl and set aside.
Add an additional tablespoon of olive oil to the pan. Sauté the onion, garlic, veggies, and thyme until fragrant and the carrots begin to brown, just a little. Add the nutmeg, salt, pepper, and orange zest. Continue tossing around the pan for 2 minutes.
Transfer all into your casserole dish.
Heat pan over medium heat. Once it begins to sizzle, add wine, orange juice, orange zest, water and Worcestershire sauce. Scrape down the bits of flour and flavor. Mix well with the liquids and bring to a boil for 1 minute. Pour over beef and veggies. Add bay leaves.
Close casserole dish and place in the oven. Cook for about 20 minutes, or until steak is tender and liquids have thickened.