Provincial Beef Stew Recipe

Recipesfull introduces to you: Beef Recipes. (Provincial Beef Stew Recipe). A hearty stew with plenty of vegetables and a subtle orange twist. Great on a cold winter day.

Brief

Prep 15 mins

Cook: 2hrs15 mins

Additional: 5 mins

Total: 2hrs35 mins

Servings: 6

Yield: 6 servings

Provincial Beef Stew Recipe

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

Juiciest Hamburgers Ever

Soup, Stew and Chili

Directions

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.

Nutritional Information

Provincial Beef Stew Recipe

Servings Per Recipe:6

Calories: 548.3

% Daily Value *

Protein: 32.5g 65%

Carbohydrates: 32.3g 10%

Dietary Fiber: 4.7g 19%

Sugars: 11.3g

Fat: 32.7g 50%

Saturated Fat: 11.8g 59%

Cholesterol: 107.4mg 36%

Vitamin A Iu: 8310.5IU 166%

Niacin Equivalents: 13mg 100%

Vitamin B6: 0.8mg 51%

Vitamin C: 29.6mg 49%

Folate: 76.4mcg 19%

Calcium: 128.7mg 13%

Iron: 6.4mg 36%

Magnesium: 66.8mg 24%

Potassium: 1140.2mg 32%

Sodium: 888.5mg 36%

Thiamin: 0.3mg 34%

Calories From Fat: 294.4

*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.