Good Recipe

Provincial Beef Stew

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

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 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.

Step: 3

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

Step: 4

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

Step: 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.

NUTRITION FACT

Per Serving: 548 calories; protein 32.5g; carbohydrates 32.3g; fat 32.7g; cholesterol 107.4mg; sodium 888.5mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing involves slowly cooking piece of meat, vegetables or beans in a tastefull water based . It’s similar to braising, instead it makes have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.

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