Orange-Flavored Beef and Potatoes Recipe

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This stick-to-your-ribs dish has never failed me. While it's baking, I can prepare a simple vegetable side dish or salad to complete the meal.—Paula Pelis Marchesi, New York, New York
TOTAL TIME: Prep: 15 min. + standing Bake: 2 hours
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + standing Bake: 2 hours
MAKES: 6 servings


  • 2 green onions, sliced
  • 3 tablespoons soy sauce
  • 2 tablespoons water
  • 2 tablespoons white wine or additional water
  • 1 tablespoon sugar
  • 4 teaspoons vegetable oil, divided
  • 1 tablespoon orange juice
  • 1 teaspoon grated orange peel
  • 1 teaspoon white vinegar
  • 3/4 teaspoon ground ginger
  • 1 tablespoon quick-cooking tapioca
  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 1 pound small red potatoes, quartered

Nutritional Facts

1 serving (1 cup) equals 271 calories, 11 g fat (3 g saturated fat), 70 mg cholesterol, 512 mg sodium, 17 g carbohydrate, 1 g fiber, 24 g protein.


  1. In a large bowl, combine the green onions, soy sauce, water, wine or additional water, sugar, 3 teaspoons oil, orange juice, peel, vinegar and ginger. Stir in tapioca and let stand for 15 minutes.
  2. Place the beef and potatoes in a greased 11-in. x 7-in. baking dish. Pour tapioca mixture over the top. Cover and bake at 350° for 2 hours or until meat is tender. Yield: 6 servings.
Originally published as Orange-Flavored Beef and Potatoes in Casserole Cookbook 2001, p49

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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