Meal in a pot: The finished stew is rich and smooth. Sprinkle it with chopped parsley and serve it with baked, boiled, or mashed potatoes and a green vegetable or salad
Prep Time20 minutesmins
Cook Time2 hourshrs
Total Time3 hourshrs30 minutesmins
Servings: 4
Author: Aimee Bissonette
Ingredients
1 ½lbbeef stew meatcut into cubes
3slicesof bacon
2onions
1clovegarlic
1 ¾cupsbeef stock
2carrots
a few strips of orange peel
a large pinch of Italian seasoning
2Tvegetable oil
2Tchopped parsley
1Tall-purpose flour
1Ttomato puree
Salt and pepper
Instructions
Set the oven to 350 degrees F. Chop the onions and bacon with a sharp knife, slice the carrots, and crush the garlic.
Mix the flour, salt and pepper on the plate. Lay the meat on top and turn it until each piece is coated with flour.
Heat 1 T oil in the casserole dish and fry the carrots and onions for a few minutes. Remove with a slotted spoon.
Heat the rest of the oil in the casserole dish, then add the meat and stir it as it cooks until it is lightly browned all over.
Return the vegetables to the casserole dish with the meat. Add the tomato puree, garlic, herbs, and orange peel and stir.
Add the stock and stir. Then put the lid on the casserole and cook it for about two hours, until the meat is tender.
Notes
Adapted from from “The Children’s Step-by-Step Cook Book” by Angela Wilkes