You can make this stew in a slow cooker or in a covered pan on the stovetop. Other than cutting up the veggies, it is just about labor free, and it is one of the most delicious stews we’ve tasted. This is a close adaptation of a Weight Watchers recipe in their book Turn Up the Flavor. In a slow cooker you can cook it in 5 hours and on the stovetop in maybe 2 to 2 1/2 hours.
- 1 lb boneless chuck or bottom round (we used “stew meat”)
- 1 large onion, diced coarsely
- 3 carrots, thickly sliced
- 1 28 oz can diced tomatoes
- 1 cup dry red wine
- 6 garlic cloves, peeled and mashed
- 4 strips of orange zest
- 1 tsp thyme
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 bay leaves
- 1 cup brown rice
- 1 lb mixed mushrooms, sliced (white and cremini)
- 1/2 cup nicoise olives (optional) halved
- Cut the beef into 1 inch cubes, stew meat is usually packaged that way anyhow.
- Peel the garlic and mash or chop it to develop the flavor
- Peel the zest of an orange into 4 strips. Cut each strip length wise to make 8 strips.
- Add all the ingredients to a large pan, cover and simmer for 2 hours.
- Begin cooking the brown rice in a separate pan. It should take about 30 minutes.
- Saute the mushrooms in a little olive oil and add to the stew.
- Cook an additional 20 minutes.
- Add the optional olives (we omitted them)
Serve over rice.
You will find that the stew has developed a rich flavor with a subtle, but delicious orange note that everyone will love. And the beef is incredibly tender!
No worries if there is some left. It is even better the next day for lunch!