Ingredients

• 2 pounds blade roast, trimmed and cut into 1 inch cubes
• 2 tablespoons all-purpose flour 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 (14.5 ounce) cans stewed tomatoes
• 1 1/2 cups beef broth
• 3 tablespoons red wine vinegar 1/2 cup orange juice
• 2 bay leaves
• 1 orange peel, cut into strips 1/4 teaspoon ground black pepper
• 4 large carrots, sliced diagonally 2 cups fresh mushrooms
• 2 cups pickled pearl onions, drained
• 1 1/2 cups rotini pasta