Sicilian Orange Beef Stew

Name: Sicilian Orange Beef Stew
Cuisine: Italian
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 pound pearl onions, peeled with an “x” cut in the root end of each onion or 12 ounces defrosted frozen pearl onions (about 2 cups), blotted dry; 1 pound pearl onions, peeled with an “x” cut in the root end of each onion or 12 ounces defrosted frozen pearl onions (about 2 cups), blotted dry; 1 pound pearl onions, peeled with an “x” cut in the root end of each onion or 12 ounces defrosted frozen pearl onions (about 2 cups), blotted dry; 2 large cloves garlic, peeled and halved; ¾ teaspoon ground cloves; ¾ teaspoon ground cumin; ½ teaspoon cinnamon; ½ cup tomato sauce; 1¾ cups full-bodied red wine, such as merlot or cabernet sauvignon; 1¾ cups full-bodied red wine, such as merlot or cabernet sauvignon; 1¾ cups full-bodied red wine, such as merlot or cabernet sauvignon; Juice (about 1 cup) and grated zest of 2 large oranges (keep zest separate); ⅓ cup defrosted frozen orange juice concentrate with pulp; 3 bay leaves; 2 to 4 tablespoons olive oil; 2 pounds beef chuck or prime rib, cut into 1½-inch cubes and blotted dry; 2 pounds beef chuck or prime rib, cut into 1½-inch cubes and blotted dry

Preparation info

Serves
6

Difficulty
Medium

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

Chef Joe DiMaggio, Jr. is a distant cousin of the baseball great but no less a star. My friend Joe travels the world as a consultant to restaurants. His tangy-sweet stew reflects his Sicilian ancestry. Sicily is famous for, among other things, the combination of sweet and savory flavors that early Arabs brought to the island. Joe hits a homer with this dish. Serve it over polenta or

Ingredients

Europe
Italy
Main course
Stew
Sicily
Mediterranean
Gluten-free

Ingredients

Method