Orange Beef Stew
Contributed by kdbs1234
3 Tbsp. canola oil
3 lbs. stew beef, in 1-inch cubes
1 tsp. salt
1/2 tsp. pepper
2 medium onions, sliced
1 1-lb. can tomatoes, drained
1 cup orange juice
1 Tbsp. red wine vinegar
1 garlic clove, minced
1 tsp. dried rosemary
1 Bay leaf, crumbled
2/3 cup pitted ripe olives, coarsely chopped
In a large skillet or Dutch oven, heat oil. Brown beef cubes over medium heat. Remove beef as it browns and transfer to a 2-quart casserole. Season with salt and pepper.
In the same skillet, saute onions until soft.
Coarsely chop tomatoes and add to skillet, along with orange juice, vinegar, garlic, rosemary, and bay leaf. Simmer, stirring for 3 minutes.
Pour over meat, cover, and bake at 350 degrees for 2 hours, or until meat is tender.
Add olives and continue baking, uncovered, for another 15 minutes. Serve over boiled noodles.