|3 tbsp olive oil||6 cups hot vegetable stock|
|3 lb (1.35 kg) beef stew meat, cut into bite-sized pieces||2 cinnamon sticks|
|sea salt and freshly ground black pepper||2 x 14 oz (400 g) cans chickpeas, drained, rinsed, and drained again|
|1½ cups dry white wine||2 oranges, peeled and sliced into rings|
|3 bay leaves||handful of fresh cilantro, finely chopped, to serve|
Preheat the oven to 350 F (180 C). Heat the oil in a large cast-iron casserole, add the meat, season with sea salt and freshly ground black pepper, and cook over medium heat, stirring occasionally, for 10 minutes or until brown on all sides. Carefully add the wine (it will spit) then stir the meat around the pan and allow the liquid to bubble for a couple of minutes while the alcohol evaporates.
Add the bay leaves, then pour in the stock. Add the cinnamon and nutmeg and season again with salt and pepper. Bring to a boil, add the chickpeas, then cover with a lid and put in the oven to cook for 1 hour. Add the oranges and cook for 30 minutes.
Let cool completely, then transfer to a freezer-proof container, making sure the meat is well-covered. Seal and freeze for up to 3 months.
To serve, defrost overnight in the refrigerator, then transfer to a large pan and heat for 15 minutes or until piping hot. Stir in the cilantro and serve with crusty bread.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf