IMBB #14: Orange you glad for orange food?

This month's theme for Is My Blog Burning, hosted by Foodgoat, is Orange-colored Food.

Some might argue that a stew wouldn't qualify as "orange". I disagree. My Beef & Lamb Stew laden with vegetables, lentils and sherry & red wine vinegars was clearly orangey on Day 1, and by Day 2, it was distinctly orange, and not red.

After dinner, I was looking for a sweet bite to eat, and ended up making a 2nd dish: Spicy Mango, Avocado & Orange Fruit Salad. An orange double-whammy, of sorts, you see.

The stew was rich and incredibly delicious, but not particularly heavy, so it was perfect for a rainy spring weekend. As with almost all stews, it tasted better on day two.

The salad was really simple - 1 mango & 1 avocado, diced, plus one orange, supremed. Seasoned simply with a teaspoon of cayenne, the juice from half a lime and a light drizzle of my precious Minus 8 Vinegar. Delicious. Fresh. I would love this for breakfast with some strained Greek yogurt.

Beef & Lamb Vinegar Stew with Lentils

• 1 lb beef stew meat
• 1 lb lamb stew meat
• 1 yellow onion, thinly sliced
• 1 red onion, thinly sliced
• 5 cloves of garlic, lightly smashed
• 1/2 c. diced celery
• 1 c. diced carrot
• 1 c. dried lentils
• 1 can diced tomatoes, plus juice
• 2 c. high-quality beef broth
• 1 c. dry, good quality red wine
• 1/3 c. sherry or red wine vinegar
• 1 bay leaf
• 1/2 tsp. dried rosemary
• 1 tsp. thyme
• 1/4 tsp. red pepper flakes (optional)

1. In a large dutch oven over medium-high heat, heat 2 tbsp olive oil. Season the meat with salt & pepper, then brown on all sides; you may want to do this in batches.
2. Remove the meat, and and add the onions. Cook until translucent, then add the garlic, celery & carrot. Cook these for just a few minutes.
3. Add the meat and accumulated juices back into the pot. Reduce heat to medium and add the lentils plus the tomatoes & juice.
4. Add the broth, vinegar and wine. (This is a good time to pour yourself a glass, too).
5. Bring every to a low boil, then turn the heat down to a simmer. Season with salt & pepper, add the herbs and cover the pot tightly.
6. Cook for 2-3 hours, or until the meat is tender.
7. Remove the bay leaf, and serve with crusty french bread.

We shaved a bit of aged mimolette cheese on top, and I thought that was a nice addition.