Oven Provencal Beef Stew
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Ingredients
- 2 lb stew meat
- 2 tbsp flour
- 2 tbsp oil
- 3 cloves garliic minced
- 1 tsp dried thyme
- 1 28 oz can tomatoes
- 1 1/2 cups beef broth
- 3 tbsp vinegar
- 1/2 cup orange juice
- 2 bay leaves
- 1/4 tsp pepper
- 4 large carrots diagonally slicesd
- 1 1/2 can whole mushrooms
- 1 cup chopped onion
- 1 1/2 pasta
Details
Servings 6
Level of difficulty Average
Preparation time 45mins
Cooking time 120mins
Cost Average budget
Preparation
Step 1
Dredge meat lightly with flour. In large dutch oven, heat half of the oil over medium-high heat. cook meat, in batches and adding more oil as needed, for 6 to 8 minutes until browned all over. Transfer to roasting pan.
Step 2
Saute garlic and thyme for 1 to 2 minutes or until garlic is softened. Pour in tomatoes, stock and vinegar, stirring to scrape up browned bits and mashing tomatoes with fork, bring to boil, then over over meat.
Step 3
To that add orange juice, bay leaves, pepper. Cover and bake in 350F oven for 1 hour. Stir in carrots, mushrooms and onions, bake for 40 minutes
Step 4
Stir in pasta, bake for 20 minutes or until pasta is cooked. Let stand for 5 minutes. Remove bay leaves.
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