Beef Stew with Orange and RosemaryGood 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.
Ingredients:
2 T. Olive Oil
1.5 lbs. lean beef stew meat, cut into 1" cubes (I buy it already cut up)
1 medium onion, peeled and finely chopped
1 clove garlic, peeled and minced
1/2 c. beef broth (more if you're not using a pressure cooker)
1/2 c. dry red wine (or more beef broth)
2 T. tomato paste
3 sprigs fresh rosemary OR 1.2 t. dried, crushed
4 strips orange peel, each about 2" OR 1 t. grated dried orange peel
1 herb bouquet (thyme, parsley and bay leaf, tied in a cheesecloth), or just used some dried herbs, crushed, and a bay leaf
1/4 t. black pepperDirections:
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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Please print for personal use only. Copyright (c) 1999-2009 by SheKnows LLC/Atomic Online.Recipe submitted by: Karen -