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Provincial Beef Stew

By: Thalie Klein  
"A hardy stew with plenty of vegetables and a subtle orange twist. Great on a cold winter day."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (1)

Rate/Review | 146 people have saved this

What to Drink?

Wine Syrah
Prep Time:
15 Min
Cook Time:
2 Hrs 15 Min
Ready In:
2 Hrs 35 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 pounds blade roast, trimmed and cut into 1 inch cubes
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 1/2 cups beef broth
  • 3 tablespoons red wine vinegar
  • 1/2 cup orange juice
  • 2 bay leaves
  • 1 orange peel, cut into strips
  • 1/4 teaspoon ground black pepper
  • 4 large carrots, sliced diagonally
  • 2 cups fresh mushrooms
  • 2 cups pickled pearl onions, drained
  • 1 1/2 cups rotini pasta

Directions

  1. Dredge meat lightly with flour. In a large skillet, heat half the oil over medium-high heat. Cook meat in batches, adding more oil as needed, for 6 to 8 minutes or until browned all over. Transfer to a large ovenproof casserole.
  2. Drain most of the oil from skillet. Saute garlic and thyme for 1 to 2 minutes, or until garlic is softened. Pour in tomatoes, stock, and vinegar, stirring to scrape up brown bits and mashing tomatoes with fork. Bring to boil, then pour over meat. Add orange juice, bay leaves, orange rind, and pepper. Cover casserole dish.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour.
  4. Stir in carrots, mushrooms, and onions. Bake for 40 minutes.
  5. Stir in pasta, and bake for an additional 20 minutes. Remove casserole from the oven, and let stand for 5 minutes. Remove bay leaves and orange rinds. Serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 553 | Total Fat: 32.6g | Cholesterol: 107mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2006 by GRANNYNUTT 
I have made this stew twice now, and both times it was a hit! The first time I made it we had... MORE

 
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