Beef Stew with Orange and Rosemary

Submitted 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"

 

• Ready In: 27mins
• Ingredients: 11
• Yields: 1 stew

ingredients

• 2 tablespoons olive oil
• 1 1⁄2 lbs lean stewing beef, cut into 1 inch cubes
• 1 medium onion, peeled and finely chopped
• 1 clove garlic, peeled and minced
• 1⁄2 cup beef broth (more if you're not using a pressure cooker)
• 1⁄2 cup dry red wine (or more beef broth)
• 2 tablespoons tomato paste
• 3 sprigs fresh rosemary or 1/2 teaspoon dried rosemary
• 4 slices orange rind, each about 2 inches or 1 teaspoon 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)
• 1⁄4 teaspoon 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.

Reviews

[LucyS-D]

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.

 

[Busters friend]

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!

 

[dicentra]

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.

 

[SOG1677]

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

 

[auntchelle]

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