Sicilian-Style Beef Stew
Fennel freshens up a Sicilian herb mix and a zesty bit of orange brightens the rich, tomato-y broth of this beef stew. Sweet bits of golden raisins, capers, and toasted pine nuts garnish this traditional stew and make it unique and special.
Servings
Produce
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Celery (Organic)
5 2.5 oz
Carrot (Organic)
6 3 oz
Orange
1 0.5 Whole
Parsley (Organic)
1 0.5 oz
Red Potato
10 5 oz
Beefsteak tomato
12 6 oz
Protein & more
Golden Raisins
2 1 tablespoon
Capers
2 1 tablespoon
Pine Nuts
2 1 tablespoon
Tomato paste
3 1.5 tablespoon
Boneless beef short ribs
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Fennel, ground
1/2 0.25 teaspoon
Dried thyme
1/2 0.25 teaspoon
Dried oregano
1/2 0.25 teaspoon
Red pepper flakes
1/8 0.065 teaspoon
Basil, dried
1/8 0.065 teaspoon
Prep ahead (optional)
a. Cut celery in half lengthwise, then cut ¼” pieces. b. Peel carrots, ½” dice. c. ½” dice potatoes. d. ¼” dice yellow onion. e. Zest orange with smallest holes of cheese grater or microplane; cut in wedges for serving. f. Rough chop tomatoes, reserve juices. g. Rough chop parsley leaves and stems. h. Mince garlic.
Instructions
1
Cook stew:
a. In a large saucepan or dutch oven over medium-high heat, add 1 tbsp olive oil. Add garlic (mince), yellow onion (¼” dice), celery (slice in half lengthwise then ¼” dice), carrots (peel, ½” coins or dice), and ½ tsp salt. Cook until onion is translucent, about 2-3 minutes.
b. Add tomato paste, stir to combine. Cook until tomato paste becomes a deep mahogany red, about 4-5 minutes.
c. Add red potatoes (½” dice) and Sicilian spice mix; stir to combine.
d. Add 4 cups water (2 cups water for 2-person portion). Stir to combine. Cover and cook until potatoes are fork-tender, about 12-15 minutes.
2
Meanwhile, cook short ribs:
a. In a medium saute pan over high heat, add pine nuts. Cook until toasted, about 1-2 minutes. Watch closely to avoid burning. Remove from pan and set aside.
b. Chop short ribs into 1” pieces. Add ½ tsp salt and ¼ tsp black pepper.
c. In the same saute pan over medium-high heat, add 1 tbsp olive oil. Add short rib pieces; cook until caramelized, about 3-4 minutes. Do not cook all the way through.
d. When potatoes are fork-tender, add short ribs, beefsteak tomatoes and their juices (rough chop), orange zest (zest with smallest holes of cheese grater or microplane, cut wedges for serving), capers (drained), toasted pine nuts, golden raisins, and Italian parsley (rough chop leaves, mince stems). Stir to combine; cover and bring to a simmer. Once stew simmers, turn off heat and leave covered 7-10 minutes before serving.
3
Serve:
a. Divide Sicilian-style beef stew among bowls. If desired, garnish with a squeeze of orange juice.
b. Pour the wine and enjoy.
Chef's notes
This recipe also works perfectly well with any flaky white fish, and vegetarians can replace the animal protein with cannelini beans and still get all of the Sicilian flavors.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX