Janet's Beef Stew

Janet's Beef Stew


This is not your ordinary beef stew recipe...it's better! The addition of orange juice makes it really something special. Try it tonight - your family will love it!


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Cooking Time1 hr 50 min

Cooking MethodSlow Cooker


  • 2 pounds pre-cut stew beef
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 small onion, chopped
  • 1 teaspoon dried thyme
  • 1 14.5-ounce can stewed tomatoes
  • 1 1/2 cup beef broth
  • 3 tablespoons red wine vinegar
  • 5 russet potatoes, peeled and diced
  • 1 cup orange juice
  • 1/4 teaspoon black pepper
  • 1 large carrot, finely diced
  • 1 cup frozen peas, thawed


  1. Preheat oven to 350F degrees.
  2. Place meat cubes and flour in a large, resealable plastic bag.  Close bag and shake to coat meat.
  3. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Ccook meat in batches, adding more oil as needed, for 6-8 minutes or until browned all over.  Transfer to a large oven-proof casserole.
  4. Drain most of the oil from skillet, add garlic, onion, and thyme and sauté for 1-2 minutes or until garlic is softened.
  5. Add in tomato, beef broth and vinegar, stirring to scrape up the brown bits; bring to a boil.  Once boiling, remove from heat and pour over meat in the casserole dish.
  6. Add potatoes, orange juice and pepper.
  7. Cover casserole dish and bake for 1 hour.
  8. Add carrot and peas, and bake uncovered, for an additional 30 minutes.
  9. Remove casserole from the oven and let stand for 5 minutes.

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I made this. It tasted good, but the oj gave it a sweet taste. I probably wouldn't make again.

looks delishose


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