by Grant Parker

Created on: January 19, 2007   Last Updated: May 04, 2007

This rich stew will really impress your family and friends, yet it doesn't take long to prepare. The secret of its success is that it has to be cooked slowly for quite a long time. This makes the meat very tender and gives the sauce a lot of flavor.

YOU WILL NEED (for 4 servings)
1.1 lb beef stew meat, cut into cubes.
2.3 slices of bacon
3.2 onions
4.1 clove garlic

5.1 cups beef stock
6.2 carrots
7.A few strips of orange peel
8.A large pinch of Italian seasoning
9.2 tablespoons vegetable oil
10.2 tablespoons chopped parsley
11.1 tablespoon all-purpose flour
12.1 tablespoon tomato puree
13.salt
14.pepper

1.Set the oven to 350*f chop the onions and bacon with sharp knife, slice the carrots, and crush the garlic.
2.Mix the flour, salt, and pepper on the plate. Lay the meat on top and turn it until each piece is coated with flour.
3.Heat 1 tablespoon oil in the casserole and fry the carrots and onions for a few minutes. Remove with a slotted spoon.
4.Heat the rest of the oil in the casserole dish, then add the meat and stir it as it cooks until it is lightly browned all over.
5.Return the vegetables to the casserole dish with the meat. Add the tomato puree, garlic, herds, and orange peel and stir.
6.Add the stock and stir. Then put the lid on the casserole and cook it for about two hours, until the meat is tender.

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