Provincial Beef Stew

Recipe View 5 mins Lightly dredge the beef cubes in flour, ensuring each piece is evenly coated. (5 minutes)

Recipe View 2 mins In a large, heavy-bottomed skillet or Dutch oven, heat half of the olive oil over medium-high heat. (2 minutes)

Recipe View 20 mins Working in batches to avoid overcrowding, brown the beef cubes on all sides until deeply caramelized. Add more oil as needed. Transfer the browned beef to a large oven-proof casserole dish or Dutch oven. (20 minutes)

Recipe View 2 mins Drain most of the oil from the skillet, leaving a tablespoon or two of flavorful rendered fat. (2 minutes)

Recipe View 2 mins Sauté the minced garlic and dried thyme in the skillet for 1-2 minutes, until the garlic is fragrant and softened, being careful not to burn. (2 minutes)

Recipe View 5 mins Pour in the diced tomatoes, beef broth, and red wine vinegar, stirring to deglaze the skillet and scrape up any browned bits from the bottom. Gently crush the tomatoes with the back of a spoon. Bring the mixture to a simmer. (5 minutes)

Recipe View 3 mins Pour the tomato mixture over the browned beef in the casserole dish. Add the orange juice, bay leaves, orange peel, and black pepper. Cover the casserole dish tightly with a lid or aluminum foil. (3 minutes)

Recipe View 1 hrs Bake in a preheated oven at 350 degrees F (175 degrees C) for 1 hour, or until the beef is tender. (60 minutes)

Recipe View 40 mins Stir in the sliced carrots, quartered mushrooms, and drained pearl onions. Return the casserole dish to the oven and bake for an additional 40 minutes, or until the vegetables are tender. (40 minutes)

Recipe View 20 mins Stir in the rotini pasta. Bake for a final 20 minutes, or until the pasta is cooked through and the stew has thickened slightly. (20 minutes)

Recipe View 5 mins Remove the casserole dish from the oven and let it stand for 5 minutes before serving. Remove the bay leaves and orange peel before serving. (5 minutes)