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Savory Beef Stew

A new way to enjoy Florida oranges
Serves 6-8
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1/2 lb bacon, chopped
1/4 cup flour
1 1/2 lbs beef for stew (cut  into 2-inch cubes)
1/4 cup olive oil
3 cups chopped onion
2  cloves garlic, chopped
1 1/2 C Florida orange juice
1 cup dry red wine
3/4 cup canned tomato puree
2 beef bouillon cubes
1 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
2 bay leaves
4 medium turnips, cut in chunks (about 4 cups)
5 medium carrots, cut in chunks (about 3 cups)
2 TBS chopped parsley


     In large kettle or heavy saucepan, sauté bacon until golden brown; remove and drain.  Set aside.  Combine flour, salt and pepper; dredge beef in flour mixture.  Brown meat in bacon fat over high heat; remove meat and reserve.

    Add olive oil to pan and heat.  Sauté onion and garlic until golden. Add orange juice, wine, tomato puree, bouillon cubes, salt, pepper, nutmeg and bay leaves.

     Return bacon and meat to kettle.  Cover.  Bring to boil.  Reduce heat, simmer 30 minutes.

     Add turnips and carrots.  Cover.  Cook, stirring occasionally, 1 hour longer or until vegetables and meat are tender.  Remove bay leaves.

     Sprinkle with parsley.  Serve with noodles if desired.



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