Time: 4 hours 25 minutes
Complexity: easily
Servings: 12

Treat your family to a delicious beef stew, prepared and served with tender potatoes, carrots, and parsnips. Tomato paste, red wine, and beef broth give this rustic-style meat its unrivaled flavor. But Ree Drummond has one secret ingredient: a generous dollop of orange marmalade. Don't skip this step!

Ingredients:

• 3 tbsp. l. olive oil
• 1 piece of beef shoulder-neck weighing 2–2.3 kg.
• 2 tbsp tomato paste
• 3 stalks celery, diced
• 3 cloves garlic, crushed
• 2 onions, diced
• 2 cups red wine (or more beef broth)
• 2 cups beef broth
• 1/4 cup sweet orange confiture
• 5 large red potatoes, cut into quarters
• 4 carrots, sliced ​​diagonally into 2.5cm thick pieces.
• 4 parsnips, peeled and sliced ​​diagonally into 2.5cm thick pieces.
• 3 sprigs of fresh rosemary
• 3 sprigs of fresh thyme

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, red wine, red potatoes, carrot, parsnip root, rosemary, thyme

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Preparation:

Step 1
• Preheat oven to 135°C.
Step 2
• Heat olive oil in a heavy-bottomed, oven-safe saucepan with a lid over high heat. Season the meat with salt and pepper on both sides and sear for about a minute on each side. Transfer the meat to a plate.
Step 3
• Reduce heat to medium-high and add tomato paste, celery, garlic, and onion. Stir and cook until the vegetables begin to soften and the tomato paste turns brick-red, 2–3 minutes. Pour in the wine and stir, scraping up any browned bits. Pour in the stock, then add the orange marmalade.
Step 4
• Return the meat to the pot and sprinkle with potatoes, carrots, parsnips, rosemary, and thyme. Submerge the vegetables and herbs in the liquid, then cover the pot, place it in the oven, and simmer until the meat is tender, 3–4 hours.
Step 5
• Transfer the meat to a serving platter (if it's falling apart, that's great!) and arrange the vegetables around it, then pour the sauce from the pan over it. A complete, incomparable comfort meal!

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