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    You are in: Home / Recipes / Beef Stew with Orange and Rosemary Recipe
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    Beef Stew with Orange and Rosemary

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    12 mins

    15 mins

    Tish's Note:

    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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    Units: US | Metric

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

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on January 24, 2011


      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.

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    • on December 09, 2006


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 17, 2006


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Beef Stew with Orange and Rosemary

    Serving Size: 1 (1093 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1723.5
    Calories from Fat 953
    Total Fat 105.9 g
    Saturated Fat 34.7 g
    Cholesterol 497.5 mg
    Sodium 645.6 mg
    Total Carbohydrate 20.7 g
    Dietary Fiber 3.3 g
    Sugars 9.3 g
    Protein 144.0 g

    The following items or measurements are not included:

    fresh rosemary

    orange rind

    bouquet garni

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