Beef Stew with Orange and Rosemary

Made This Recipe? Add Your Photo

Total Time
12 mins
15 mins

Good served with crusty bread and a salad on a cold night. It's a pressure cooker recipe, but it's easy to adapt to conventional cooking

Skip to Next Recipe


  • 2 tablespoons olive oil
  • 1 12 lbs lean stewing beef, cut into 1 inch cubes
  • 1 medium onion, peeled and finely chopped
  • 1 clove garlic, peeled and minced
  • 12 cup beef broth (more if you're not using a pressure cooker)
  • 12 cup dry red wine (or more beef broth)
  • 2 tablespoons tomato paste
  • 3 sprigs fresh rosemary or 12 teaspoon dried rosemary
  • 4 slices orange rind, each about 2 inches or 1 teaspoon grated dried orange peel
  • 1 bouquet garni (thyme, parsley and bay leaf, tied in a cheesecloth or just used some dried herbs, crushed, and a bay)
  • 14 teaspoon black pepper


  1. Brown beef in oil in a skillet or pressure cooker over medium-high heat.
  2. Remove with a slotted spoon and set aside.
  3. Reduce heat and add onion, garlic, and 2 T of the broth.
  4. Cook, stirring, about 1 minute.
  5. And remaining ingredients (except the beef).
  6. Stir well to dissolve the tomato paste.
  7. Add beef.
  8. For pressure cooker: Cook at high pressure 15 minutes.
  9. Remove from heat and use natural release method.
  10. For stove-top: Bring to a boil, reduce heat, cover, and simmer for 45 minutes or so, until beef is tender.
  11. Remove rosemary springs and herb bouquet or bay leaf.
  12. Serve.
Most Helpful

4 5

I was prepared not to like this since I am not a big fan of oranges. However, in the finished stew the orange flavor was subtle and the rosemary more pronounced. Very nice stew and the aroma while cooking is ridiculously intriguing.

5 5

Oh aromatic wonderful! I did use the peel off an entire new navel orange & added 1-2 T Cointreau while simmering & juice of 1/2 that skinned orange just before serving. No pressure cooker so used 1 cup Syrah & 2 cups beef broth, left out thyme & used 3 5-6 inch pieces of rosemary. Used bay, parsley & added fresh ground pepper at end of cooking. Simmered on stovetop in covered dutch oven for 2 hours - beef was falling apart tender & perfectly seasoned! Served with rice 'n baby peas accompanied by more D'Boeuf '98 Syrah. We found ourselves nibbling on the orange peel when our bowls were clean - it was good too! This will be made again - for guests as well as for ourselves! Thank you for posting Tish!

4 5

This is lovely. I tossed everything in the crockpot, using a can of beef broth and a can of diced tomatoes. The meat was SO tender!! When I got home, I added some peas, pearl onions and corn from the freezer and heated those through. (I wanted a more complete, but still one dish meal.) DH had his over mashed potatoes and I had mine over couscous. YUM! I froze the leftovers. Nice subtle orange flavor.