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Provincial Beef Stew


Ingredients

2 pounds blade roast, trimmed and cut into 1 inch cubes

2 pounds blade roast, trimmed and cut into 1 inch cubes

2 tablespoons all-purpose flour

2 tablespoons all-purpose flour

2 tablespoons olive oil

2 tablespoons olive oil

4 cloves garlic, minced

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried thyme

2 (14.5 ounce) cans stewed tomatoes

2 (14.5 ounce) cans stewed tomatoes

1 ½ cups beef broth

1 ½ cups beef broth

3 tablespoons red wine vinegar

3 tablespoons red wine vinegar

½ cup orange juice

½ cup orange juice

2 bay leaves

2 bay leaves

1 orange peel, cut into strips

1 orange peel, cut into strips

¼ teaspoon ground black pepper

¼ teaspoon ground black pepper

4 large carrots, sliced diagonally

4 large carrots, sliced diagonally

2 cups fresh mushrooms

2 cups fresh mushrooms

2 cups pickled pearl onions, drained

2 cups pickled pearl onions, drained

1 ½ cups rotini pasta

1 ½ cups rotini pasta

Directions

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.

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.

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.

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.

Bake at 350 degrees F (175 degrees C) for 1 hour.

Bake at 350 degrees F (175 degrees C) for 1 hour.

Stir in carrots, mushrooms, and onions. Bake for 40 minutes.

Stir in carrots, mushrooms, and onions. Bake for 40 minutes.

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.

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.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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