Provincial Beef Stew

Name: Provincial Beef Stew
Prep time: 15 min
Cook time: 135 min
Total time: 155 min
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; 1.5 cups beef broth; 3 tablespoons red wine vinegar; 0.5 cup orange juice; 2 bay leaves; 1 orange peel, cut into strips; 0.25 teaspoon ground black pepper; 4 large carrots, sliced diagonally; 2 cups fresh mushrooms; 2 cups pickled pearl onions, drained; 1.5 cups rotini pasta

4.5

(14)

10 Reviews

5 Photos

A hearty stew with plenty of vegetables and a subtle orange twist. Great on a cold winter day.

Recipe by Thalie Klein

Updated on July 14, 2022

5

Prep Time:

15 mins

Cook Time:

2 hrs 15 mins

Additional Time:

5 mins

Total Time:

2 hrs 35 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

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 ½ cups beef broth
3 tablespoons red wine vinegar
½ cup orange juice
2 bay leaves
1 orange peel, cut into strips
¼ teaspoon ground black pepper
4 large carrots, sliced diagonally
2 cups fresh mushrooms
2 cups pickled pearl onions, drained
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.
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.
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.

Nutrition Facts (per serving)

548	Calories
33g	Fat
32g	Carbs
33g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 548
% Daily Value *
Total Fat 33g	42%
Saturated Fat 12g	59%
Cholesterol 107mg	36%
Sodium 889mg	39%
Total Carbohydrate 32g	12%
Dietary Fiber 5g	17%
Total Sugars 11g
Protein 33g
Vitamin C 30mg	148%
Calcium 129mg	10%
Iron 6mg	36%
Potassium 1140mg	24%

* 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.