Beef Stew with Orange and Rosemary |
|
 |
Prep Time: 12 Minutes Cook Time: 15 Minutes |
Ready In: 27 Minutes Servings: 3 |
|
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 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.
|
|