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