Home-style Beef Stew with Orange Peel 1 3 pound lean boneless chuck roast or -- round steak, trimmed of fat and cut -- into 1 1/2-inch chunks salt and freshly ground black pepper to taste 4 tablespoons olive oil 3 tablespoons all- purpose flour 2 cloves garlic, minced 3 medium yellow onions, chopped 4 medium carrots, diced 1 medium turnip, peeled and diced 4 strips (each about 3 inches long and 1 inch -- wide) orange peel, cut with a vegetable peeler 1 bay leaf 4 cups low sodium beef broth
Coat the inside of the crock with nonstick cooking spray. Sprinkle the chunks of beef with salt and pepper. In a large skillet over medium to medium-high heat, heat 2 tablespoons of the olive oil until very hot. Brown the meat in 2 batches, using 2 tablespoons oil for each batch; brown the meat on all sides, 4 to 5 minutes. As the meat is browned, transfer it to the crock. Sprinkle the meat in the crock with the flour and toss to coat. Add the garlic, onions, carrots, turnip, orange peel, and bay leaf. Add the broth; mix well. Cover and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours, until the meat is fork-tender. Season with salt and pepper and serve the stew over noodles or rice, or with nice fresh bread. Leave the juices thin and ladle over the meat. Recipe Author: Beth Hensperger "Tough times never last, but tough people do."~Robert H. Schuller _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
