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Blood Orange Beef Stew with Butternut Squash

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Picture of Ciao Florentina “Ciao Florentina” is where I share my passion for cooking with the world, it is a journal of a simple life filled with joy and laughter and sinfully delicious recipes. It is my second home where I hang my apron and my heart. Feel free to browse through my delicious journalof a simple life that starts in the beautiful country side of the former Eastern Roman Empire -Romania, and ends in the Hills of Hollywood. “

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  • 4 Servings
  • 205 Minutes
  • Stars


Organic grass-fed beef, slowly cooked until it melts in your mouth then paired with sweet blood oranges and butternut squash!

Blood Orange Beef Stew with Butternut Squash!


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  1. Mix flour and paprika together in a plastic bag. Season beef with sea salt and black pepper and transfer them to the plastic bag. Toss everything together to coat.
  2. Heat 2 tablespoons of olive oil in a cast iron dutch oven over medium flame. Add garlic cloves and sear until golden on both sides. Transfer to a bowl. Shake any excess flour from beef and sear each cube for a couple of minutes until golden brown at the edges. Work in batches so you don’t overcrowd the pot and add 1 tablespoon of olive oil between batches if necessary. Transfer them all to the bowl with the garlic and cover with plastic wrap to keep warm.
  3. Add one more tablespoon of olive oil to the pot and saute onion with a pinch of sea salt until translucent. Add red pepper flakes and cook one more minute.
  4. Meanwhile, save two strips of orange peel from the blood oranges and zest the rest and reserve. Squeeze 1 cup juice from the oranges and add it to the pot together with balsamic vinegar. Using a silicone spatula make sure to scrape all the brown bits from the bottom. Add bay leaf, cloves, thyme sprigs, and orange peels and allow to simmer for 3 minutes.
  5. Add beef cubes with all the juices and garlic back to the pot and stir to combine. Add water and bring to a simmer. Cover with a tight lid and transfer to a 350-degree oven. Let it cook for 2 hours.
  6. Add butternut squash and carrots to the pot, give it a good stir, cover tightly with the lid and let cook for an additional 45 minutes, or until the meat and vegetables are tender.
  7. Discard bay leaf and thyme sprigs and gently stir in 1/2 teaspoon of reserved orange zest. Serve hot sprinkled with parsley and a pinch of freshly grated nutmeg and bruschetta.

Tip: Use chuck roast whenever making beef stew. It's one of the most flavorful cuts and the best for cooking slowly in some liquid.


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