Beef Stew with Orange and Rosemary

READY IN: 27mins
Recipe by TishT

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

Top Review by threeovens

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.

Ingredients Nutrition

  • 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

Directions

  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.

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