Orange Beef and Golden Beet Stew
Ingredients:
3-4 lbs whole boneless beef chuck roast, cut into steaks for browning and salted
1lb golden beets, peeled and cut into 1.5 inch chunks
1 large shallot, minced
4 cloves garlic, roughly chopped
4 cups, chicken stock
2 packets of unflavored gelatin
2 oranges, sliced into 1 inch medallions
¼ cup parsley, finely chopped for garnish
3 tbsp avocado oil
2 tbsp gochugaru
½ cup red miso
2 tbsp rice vinegar
2 tbsp cornstarch
Salt and pepper
Steps:
Preheat your oven to 300°F (150°C) and adjust the rack to the lowest position.
Whisk gelatin together with chicken stock and set aside.
Heat the avocado oil in a large dutch oven over medium-high heat. Add in your salted beef steaks and brown on each side for around 4-6 minutes each. Then, remove the steaks and set them aside on a plate.
Add your garlic, shallot and golden beets to the dutch oven and stir for several minutes until lightly browned. Add the orange medallions in a layer on top of the mixture along with the gochugaru, miso and chicken stock. Stir until the miso is fully mixed in.
Slice your beef steaks into large chunks, around 2 inch or each side. Keep in mind that they will reduce in size while cooking. Add the beef chunks to your dutch oven and reduce heat to maintain a gentle simmer. Partially cover with the lid, leaving a small area open and place in the oven for about 2 ½ hours. Adjust the temperature to maintain a constant and gentle simmer.
Remove the dutch oven from the oven. Using a set of tongs, fish out the oranges. Stir in vinegar and a slurry made from the cornstarch and a few tablespoons of water. Add salt and pepper to taste. Simmer uncovered on the stovetop until you reach the desired consistency.
Serve with rice or by itself in a bowl. Garnish with parsley.