Beef Stew with Orange and Rosemary

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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

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  • 29.58 ml olive oil
  • 680.38 g lean stewing beef, cut into 1 inch cubes
  • 1 medium onion, peeled and finely chopped
  • 1 clove garlic, peeled and minced
  • 118.29 ml beef broth (more if you're not using a pressure cooker)
  • 118.29 ml dry red wine (or more beef broth)
  • 29.58 ml tomato paste
  • 3 sprig fresh rosemary or 2.46 ml dried rosemary
  • 4 slice orange rind, each about 2 inches or 4.92 ml 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)
  • 1.23 ml 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.