Orange Beef Stew

3 tbsp extra virgin olive oil
3 lbs. beef stew meat
1/2 tsp salt
1/4 tsp pepper
1 1/2 C dry white wine
6 C of vegetable broth
3 bay leaves
2 cinnamon sticks
2 (14 oz.) cans of chickpeas, drained well
2 oranges, peeled and sectioned


Set the oven temperature to 350 and preheat.
Pour the oil into a large skillet.
Season the beef with the salt and pepper and place into the skillet.
Cook the beef over medium heat for 10 minutes, stirring occasionally or until browned.
Carefully pour the wine into the skillet and stir and cook for 2 minutes.
Transfer the meat mixture to a large oven proof pan.
Stir in the broth, bay leaves, cinnamon stick and chickpeas.
Cover the dish and bake for 1 hour.
Stir in the orange sections and return to the oven for 30 minutes.
Allow the stew to cool completely before storing in freezer containers.
This stew will stay fresh for up to 3 months in the freezer.
Allow the stew to thaw overnight in the refrigerator.
To reheat, place in a saucepan and heat over low heat for 15 minutes or until heated through.

Makes 8 servings