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Provincial Beef Stew
Provincial Beef Stew
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Prep Time:
15 minutes
Cook Time:
135 minutes
Total Time:
155 minutes
Warm and comforting vegetable stew with a hint of citrus, perfect for winter.
Ingredients:
  • 2 pounds blade roast, trimmed and cut into 1 inch cubes
  • 2 tablespoons all-purpose flour
  • 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
  • 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
Instructions:
  • Lightly coat the meat with flour. Heat half of the oil in a large skillet over medium-high heat. Sear the meat in batches for 6 to 8 minutes until evenly browned, adding more oil as necessary. Transfer the meat to a large ovenproof casserole dish.
  • Remove excess oil from the skillet. Cook garlic and thyme for 1 to 2 minutes until garlic is softened. Add tomatoes, stock, and vinegar, deglazing the pan and gently mashing the tomatoes. Bring to a boil, then pour over meat. Stir in orange juice, bay leaves, orange rind, and pepper. Cover the casserole dish.
  • Bake for 1 hour at 350°F (175°C) until golden brown.
  • Mix in the carrots, mushrooms, and onions evenly. Bake for 40 minutes.
  • Once the pasta is mixed in, bake for another 20 minutes. Take the casserole out of the oven, allow it to sit for 5 minutes, then discard the bay leaves and orange rinds before serving.

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