Spicy stew with a hint of orange and perfect with a nice glass of red wine! Note: the preparation of the dish is easy and does not take much time but the meat needs several hours to stew.
Ingredients for 2 pers.:
- 300 beef stew
- 1 eggplant
- 2 fennels
- 1 orange
- 1 onion
- 2 garlic cloves
- fresh rosemary
- 4 cloves
- 2 bay leaves
- 300 ml beef stock
- 200 ml firm red wine
- salt and pepper
How to prepare it:
Cut the beef stew into bite-sized pieces and sprinkle some salt and pepper over them. Peel and chop the onion. Peel the garlic and cut it about half. Remove the root.
Cut a thin layer from the zest of the orange (only the orange).
Put a casserole on the heat and melt some butter in it. Put the onion in the pan, squeeze the garlic into the pan and sauté for 2 minutes. Now add the meat. Fry the meat over a high heat. As soon as the meat is colored on all sides, turn the heat low and add the red wine, beef stock, cloves, rosemary, bay leaves and orange peels. Bring to the boil and simmer for 3.5 hours. Stir occasionally so that the meat does not stick at the bottom of the pan.
Meanwhile, cut the fennel into thin strips and the eggplant into pieces. After 3.5 hours, remove the cloves, orange peels and bay leaves from the pan and add the eggplant and fennel and leave to stand for another 30 minutes.
Chop some parsley and the green of the fennel finely. Serve the meat with the fresh herbs over it.
Delicious with a soft, mash.
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