Stew is a delicious winter dish that can help warm the body from the inside. To celebrate the festive season I love to add spices and other flavours to the foods I cook in my kitchen. Orange and ginger are two flavours I would normally add to cakes or biscuits/cookies. Occasionally I add them to savoury meals. I decided to add them to a beef stew. I’m so pleased I did as these flavours really complimented the beef. It’s definitely one meal we will be eating over the festive season. Below is a video and recipe for you.
What’s your favourite festive season dinner? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Large saucepan
- Tablespoon
- Teaspoon
- Stirring spoon
Ingredients
- Beef stewing steak x 500g
- Onion x 1
- Carrot x 1
- Butternut squash x 1 stick
- Green beans x 2 handfuls
- Tinned tomatoes x 1 400g
- Chicken or vegetable stock or bone broth x 1 litre
- Orange x 1
- Ground ginger x 1 – 2 tsps
- Dried mixed herbs x 2 tsps
- Salt and pepper taste
Method
- Preheat the oven to 160°C or gas mark 4.
- Peel and slice the leek.
- Squash the garlic with the blade of the knife.
- Remove the skin and slice the garlic.
- Next peel, slice and dice the carrot and butternut squash.
- Peel the potatoes and cut into 1 inch pieces.
- Put the large saucepan onto a high heat on the hob.
- Add oil to the base ad wait for the pan to heat up.
- Once the pan is hot add in the beef and fry until it start to turn golden brown.
- When it’s a brown colour remove from the pan and put it onto the plate.
- Now add the leek to the base of the pan.
- Fry until the start to soften.
- It should take around 3 -5 minutes.
- Next add in the garlic and fry for a further 30 seconds or so.
- Add in the carrot and butternut squash as well.
- Again for another 5 – 10 minutes or until they start to soften slightly.
- If the pan is getting to hot turn the heat down to a medium heat and add a little water to the base.
- Once the carrots and squash soften add in the green beans and fry for a further few minutes.
- Next add in the orange juice and ground ginger.
- Stir these ingredients into the vegetables in the pan.
- Next add in the tomatoes.
- Pour the stock into the empty tomato tin and add to the pan as well.
- This should get rid of the excess juice around the sides of the tin.
- Put the beef back into the pan and stir these ingredients together.
- Add in the dried mixed herbs.
- Sprinkle over salt and pepper to taste.
- Bring these ingredients to the boil by turning up the heat.
- Then add in the potatoes and bring to the boil again.
- Turn the heat down and leave to simmer for 10 minutes or until the potatoes are fork fall.
- Put a fork in the potatoes after 5 – 10 minutes and if they fall off easily they are cooked.
- Remove the pan from the heat and carefully place into the oven.
- Cook for an 1 hour – and hour and a half.
- Check the stew and if it looks jammy then it’s done.
- Carefully remove from the oven and carefully remove the lid.
- Add in the spinach and let it wilt down.
- Finally serve and enjoy.
Oven Baked Orange and Ginger Beef Stew was so tasty. It’s an easy meal to prepare and cook. If you are hosting a dinner party over the festive season then you could cook this beef stew. When you put it in the oven you have lots of time to do other things. All the ingredients in this dish are freezable. Therefore you could make a big batch and freeze the leftovers. Plus it makes yummy leftovers too. However you decide to eat this meal, as always, please enjoy. Thank you. xxx
Googies Kitchen Life 