This week we had a house full of boys, er- men? (When DOES a boy become a man, anyway?) After three days of my wonderful husband giving them the Durham gourmet pizza-BBQ-Chickfila food tour, they were tired of spending money and overindulging in heavy, fried food. (Perfect way to start off the New Year, right?). So this rainy Saturday evening during the Steelers’ playoff game vs. the Ravens (boooooo…), I decided to make them a hearty stew that could simmer away all day long and be pretty low-maintenance at the last minute when there were plenty of exciting bball and football games to be watched!
But what does one serve college guys who could gorge themselves on chips, dip, cookies, pizza, and the candy dish all day long? Beef Stroganoff Stew! Originally I was going to make Ropa Vieja Enchiladas, which are one of Ben’s favorites, but I just didn’t have it in me to shred any meat or turn the oven on after we got home late this afternoon from the NSCU vs. Pitt game (sad day for Pitt basketball. oh well.). Plus, I’d forgotten to get the enchilada sauce. Instead, I settled on a beef stew with a “citrus flair,” as traditional Ropa Vieja has a dash of orange or lime juice to brighten it up! I served this over cooked egg noodles, but you could also ladle it over another type of pasta or white rice. Just make sure to serve it with plenty of shredded cheese and sour cream!
LET’S GO STEELERS!
- 1 tbsp olive oil
- 1 onion, sliced
- 3 carrots, spiralized 🙂 (or chopped into small chunks)
- 1/2 cup mushrooms, sliced
- 2 tbsp minced garlic
- 1 package beef stew seasoning or mushroom and onion mix
- 1/2 tsp thyme
- 1/2 tsp garlic powder
- 1 tsp dried rosemary
- 1/2 tsp dried oregano
- 2 bay leaves
- 2 pounds chuck roast, cut into 2″ chunks
- 1/2 cup water
- 1 can low sodium beef broth
- 1 can tomato sauce
- 1 can tomato paste
- 1/4 cup orange juice
- 3 tbsp lime juice
- 1 cup frozen peas
- 2 cups cooked pasta (such as wide egg noodles or rotini)
- shredded cheese and sour cream, for serving
- Drizzle olive oil in bottom of crock pot.
- Combine onions, carrots, mushrooms, garlic, and all spices in crock pot. Add beef on top.
- Cover with water, broth, tomato sauce/paste, orange and lime juice.
- Cover and set to low for 6-8 hours or until beef is tender.
- Give the stew a good stir and reduce heat to warm. Add the cooked pasta and peas 10 minutes before serving.
- Serve with cheese, sour cream, and some crusty bread for dunking!
Claire Tastes 
Published by