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Orange-Flavored Beef and Potatoes

 Orange-Flavored Beef and Potatoes
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
6 ServingsPrep: 15 min. + standing Bake: 2 hours


  • 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


  • 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.
  • 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.

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Orange-Flavored Beef and Potatoes (continued)

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.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now