A hearty stew with plenty of vegetables and a subtle orange twist. Great on a cold winter day.
Preparation Time
15 mins
Cooking Time
2 hr
Total Time
2 hr 15 mins
Calories
548 Calories
Recipe Instructions
Step 1
Bake at 350 degrees F (175 degrees C) for 1 hour.
Step 2
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 3
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 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.
Ingredients
2 tablespoons all-purpose flour
½ cup orange juice
2 tablespoons olive oil
¼ teaspoon ground black pepper
1 teaspoon dried thyme
4 cloves garlic, minced
2 bay leaves
2 (14.5 ounce) cans stewed tomatoes
2 pounds blade roast, trimmed and cut into 1 inch cubes
