By Tish on January 03, 2003
"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"
Serving Size: 1 (1093 g)
Servings Per Recipe: 1
"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."
"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!"
"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."
"Very different taste, I liked the orange undertone to it all... I doubled the garlic and I think it over powered the subtlties of this stew"
"Made this tonight with just one small change. I used kangaroo instead of the beef. This made a lovely rich gravy with none of the flavours overpowering the others. I served it with a glob of sour cream, green beans, garlic mashed potatoes. mmmmm "