ZESTY ORANGE BEEF STEW

By Sube

Ingredients

• Slow Cooker
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 lbs stewing beef cut into 1-inch cubes
• 2 tbsp vegetable oil
• 2 cups beef stock, divided
• 2 onions, chopped
• 2 large carrots, peeled and chopped
• 2 cups butternut squash, peeled and cut into 1-1/2 inch thick cubes
• 4 potatoes, peeled and chopped
• 1 cup red wine
• 2 tbsp tomato paste
• 1/4 cup chopped fresh parley (or 2 tbsp dried)
• 1 tsp grated orange zest
• 1 tsp dried rosemary
• Chopped fresh parsley

Preparation

Step 1

In a heavy plastic bag, combine flour, salt and pepper. In batches, add beef to flour mixture and toss to coat.
In a large nonstick skillet, heat half the oil over medium-high heat. Cook beef in batches, adding more oil as needed until browned all over. With a slotted spoon, transfer beef to slow cooker.
Add 1 cup stock to skillet and stir to scrape up any brown bits. Transfer stock mixture to slow cooker. Add onions, carrots, squash and potatoes.
In a bowl, combine red wine, remaining stock, tomato paste, parsley, orange zest and rosemary. Pour over vegetables in slow cooker and mix well to combine.