Provincial Beef Stew Recipe

Name: Provincial Beef Stew
Yield: 4 servings
Cuisine: American
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 1/2 cups beef broth; 3 tablespoons red wine vinegar; 1/2 cup orange juice; 2 bay leaves; 1 orange peel, cut into strips; 1/4 teaspoon ground black pepper; 4 large carrots, sliced diagonally; 2 cups fresh mushrooms; 2 cups pickled pearl onions, drained; 1 1/2 cups rotini pasta

Servings: persons

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 1/2 cups beef broth
3 tablespoons red wine vinegar
1/2 cup orange juice
2 bay leaves
1 orange peel, cut into strips
1/4 teaspoon ground black pepper
4 large carrots, sliced diagonally
2 cups fresh mushrooms
2 cups pickled pearl onions, drained
1 1/2 cups rotini pasta

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.
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.
3
Bake at 350 degrees F (175 degrees C) for 1 hour.
4
Stir in carrots, mushrooms, and onions. Bake for 40 minutes.
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds blade roast, trimmed and cut into 1 inch cubes, 2 tablespoons all-purpose flour, 2 tablespoons olive oil, 4 cloves garlic, minced, and more.

Yes, Provincial Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Provincial Beef Stew

How did you like this recipe?

Frequently Asked Questions