Beef Stew With Orange And Rosemary

Total Time: 27 mins Preparation Time: 12 mins Cook Time: 15 mins

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

Recipe

• 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.