Name: Provincial Beef Stew
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Blade roast, trimmed and cut into 1 inch cubes - 2 pounds; All-purpose flour - 2 tablespoons; Olive oil - 2 tablespoons; Garlic, minced - 4 cloves; Dried thyme - 1 teaspoon; Stewed tomatoes - 2 (14.5 ounce) cans; Beef broth - 1 ½ cups; Red wine vinegar - 3 tablespoons; Orange juice - ½ cup; Bay leaves - 2; Orange peel, cut into strips - 1; Ground black pepper - ¼ teaspoon; Carrots, sliced diagonally - 4 large; Fresh mushrooms - 2 cups; Pickled pearl onions, drained - 2 cups; Rotini pasta - 1 ½ cups

Ingredients for - Provincial Beef Stew

1. Blade roast, trimmed and cut into 1 inch cubes 2 pounds

2. All-purpose flour 2 tablespoons

3. Olive oil 2 tablespoons

4. Garlic, minced 4 cloves

5. Dried thyme 1 teaspoon

6. Stewed tomatoes 2 (14.5 ounce) cans

7. Beef broth 1 ½ cups

8. Red wine vinegar 3 tablespoons

9. Orange juice ½ cup

10. Bay leaves 2

11. Orange peel, cut into strips 1

12. Ground black pepper ¼ teaspoon

13. Carrots, sliced diagonally 4 large

14. Fresh mushrooms 2 cups

15. Pickled pearl onions, drained 2 cups

16. Rotini pasta 1 ½ cups

How to cook deliciously - Provincial Beef Stew

1 . Stage

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 . Stage

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 . Stage

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

4 . Stage

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

5 . Stage

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.