Provincial Beef Stew
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 tbsps
All-Purpose Flour2 tbsps
Olive Oil4 cloves
Garlic (minced)1 tsp
Dried Thyme1.5 cups
Beef Broth3 tbsps
Red Wine Vinegar1 cup
Orange Juice1 tsp
Ground Black Pepper4 large
Carrot (sliced diagonally)2 cups
Mushroom (fresh)1.5 cups
Rotini PastaDirections:
1
Dredge meat lightly with flour
2
In a large skillet, heat half the oil over medium-high heat
3
Cook meat in batches, adding more oil as needed, for 6 to 8 minutes or until browned all over
4
Transfer to a large ovenproof casserole
5
Drain most of the oil from skillet
6
Saute garlic and thyme for 1 to 2 minutes, or until garlic is softened
7
Pour in tomatoes, stock, and vinegar, stirring to scrape up brown bits and mashing tomatoes with fork
8
Bring to boil, then pour over meat
9
Add orange juice, bay leaves, orange rind, and pepper
10
Cover casserole dish
11
Bake at 350 degrees F (175 degrees C) for 1 hour
12
Stir in carrots, mushrooms, and onions
13
Bake for 40 minutes
14
Stir in pasta, and bake for an additional 20 minutes
15
Remove casserole from the oven, and let stand for 5 minutes
16
Remove bay leaves and orange rinds
17
Serve