A filling stew with a hint of orange flavor and lots of vegetables. Wonderful on a chilly winter day.
| 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 |
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
Instructions
- 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
| Calories | 548 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 5 g |
| Protein | 33 g |
| Saturated Fat | 12 g |
| Sodium | 889 mg |
| Sugars | 11 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Remember to spray the casserole dish and the cover with PAM or something. It’s a holy mess if you don’t!
My family wasn’t a fan of the flavors. The orange juice and red wine vinegar combo was just too much. Too funky and made the house smell weird.
My family was impressed with how flavorful this stew was. I used sweet onions, which I chopped in large chunks, and red wine for part of the water.
This was one of the best stews I have ever made! The orange juice and find added so much flavour. Delicious!
Even my mom loved it!
I made this stew for the first time and I was impressed with the overall results. Granted, I omitted the thyme (its too earthy) and substituted dried cilantro instead. Although, I look forward to repeating this dish next time I will only use 1 tbsp. of the red wine vinegar. All-in-all, it was pretty good. Thanks.
I thought it was great. I used potatoes instead of the pasta and Italian seasoning instead is the just thyme. I thought the thickness was perfect.
A keeper! The orange juice seemed odd at first but really gave a lot of depth to this stew! I did not make it with the pasta because the potatoes are enough starch for me. I would half the red wine vinegar next time, and there will be a next time!
This recipe is quite good, given a few of the ingredients may seem odd in a stew. I halved the servings. I also had to change or adjust ingredients based on what I had on hand and for taste. I still used the original amount of garlic called for and pizza spice instead of thyme (didn’t have any). Instead of waiting to mash the diced tomatoes in the stew I tossed them into the food processor to do the work for me. Didn’t have any beef broth or bouillon cubes so I decided to use a sachet of onion roasted garlic soup mix with water to substitute the amount of liquid required. Just used regular vinegar as I never have the red wine variety- Would have been good to use balsamic if I’d had some though. For the orange juice I simply pureed the orange I took the peel from and dumped it in- Was definitely more than 1/4 cup. Used two cups of rotini pasta. It needed additional liquid so I added water as necessary. Made the rest of the recipe as-is, except I mixed everything together before putting it in the baking dish. Stirred it halfway through cooking. I’d probably use yellow onions diced and sauteed with the garlic and thyme next time as I don’t think it would take away too much from the dish. Served with “Beer Muffins” from AR.
I have made this stew twice now, and both times it was a hit! The first time I made it we had surprise company and I was nervous about serving something I had never made before, but NO PROBLEM! Everyone loved it.