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Orange Cumin Beef Stew

Orange Cumin Beef Stew

The orange and cumin turn stew into a wonderful experience. A great dish to serve on a chilly Fall evening with friends.
By Nicole Criss

There are foods that we expect to taste the same every time we eat them.  That’s part of the attraction; they are foods we can depend on to make us feel a certain way. This recipe, however, is the revival of beef stew, a trusty old comfort food.  And watch out, this is not your grandmother’s stew.  This one  is daring and bold with a flavor combination that sets it apart from the classic and sends it into the realm of legendary. A dish that you’ll want to make over and over because it will be hard to forget.

My mother used to make this stew for “company” and it has been in my family for 30 years so I am not sure where she originally got the recipe. It’s special enough for any family gathering but also remarkable enough to share with friends,  guests, or “company” in the old-fashioned sense of the term.  Serve with some crusty French bread and a full bodied red wine and wait to hear the symphony of “mmmmmm….!”

See Also
Quinoa Stew with Roasted Aubergine, Tomato and Red Pepper

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Orange Cumin Beef Stew

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5 from 2 reviews

  • Author: Nicole Criss
  • Total Time: 2 hours 10 minutes
  • Yield: 6 1x


The orange and cumin turn stew into a wonderful experience. A great dish to serve on a chilly Fall evening with friends.


  • 3 pounds (1 kilo 300 grams) chuck for stew, cut in 1 inch cubes
  • canola oil
  • 1/4 cup (59 ml) orange juice
  • grated rind of 1 orange
  • 1/2 cup (118 ml) beef broth
  • 1 6-ounce (170 grams) can tomato paste
  • 1/4 cup (59 ml) red wine vinegar
  • 2 tablespoons light brown sugar
  • 4 1/2 teaspoons ground cumin
  • 1 tablespoon oregano
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons allspice
  • 8 ounces pearl onions
  • 1 pound (450 grams) small mushrooms
  • butter for sautéing
  • salt and pepper to taste


  1. Saute the beef in medium hot oil a few pieces at a time to brown each side.
  2. Transfer all the beef to a pot and add all the other ingredients except the onions, mushrooms, butter, salt and pepper.
  3. Simmer for about 1 1/2 hours over medium to low heat, covered or until the beef is tender.
  4. Saute the onions and mushrooms briefly in a bit of butter, then add them to the stew.
  5. Simmer again briefly.
  6. Add salt and pepper to taste, then serve.


If you can find fresh pearl onions, boil them skin on for 4 minutes, then cut off the stem at root end and the skins will slip right off. Then you can sauté them for several minutes in butter before adding to the stew. Otherwise it’s OK to use frozen.

If the sauce is too thin, add a bit of cornstarch dissolved in water.

  • Prep Time: 25 mins
  • Cook Time: 1 hour 45 mins
View Comments (4)
  • This is a wonderful stew! I will be making it again and again! Thank you so much for blessing us by sharing this recipe – it will HONESTLY become a family favourite. Good enough for when we get company :)

  • This recipe is amazing- love the addition of mushrooms and onions right at the end which mellowed the favour perfectly. Was really nice served with turmeric rice- will be making again :)

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