Beef Stew with Orange and Rosemary

Recipe by TishT
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 27mins
YIELD: 1 stew
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons olive oil
  • 1 12
    lbs lean stewing beef, cut into 1 inch cubes
  • 1
    medium onion, peeled and finely chopped
  • 1
    clove garlic, peeled and minced
  • 12
    cup beef broth (more if you're not using a pressure cooker)
  • 12
    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)
  • 14
    teaspoon black pepper
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DIRECTIONS

  • 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.
  • Serve.
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