Ingredients for Beef Stew With Orange And Rosemary
- 2 tbsp Olive Oil
- 1.5 lbs Lean Stewing Beef
- 1 large chopped Onion
- 2 cloves minced Garlic
- 1 cup Beef Broth
- Dry Red Wine (quantity not specified)
- 2 tbsp Tomato Paste
- Fresh Rosemary (for optional garnish, quantity not specified)
- Orange Rind (quantity not specified)
- Bouquet Garni (quantity not specified)
- 1/4 tsp Black Pepper
- 1/2 tsp Salt
- 1 cup Orange Juice
- 1 tsp Dried Thyme
- 1 Bay Leaf
- 1 tsp Dried Rosemary
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How to Make Beef Stew With Orange And Rosemary
- In a large skillet or pressure cooker, brown 1.5 lbs beef stew meat over medium-high heat with 2 tbsp olive oil. Season generously with salt and pepper.
- Remove beef with a slotted spoon and set aside.
- Reduce heat to medium; add 1 large chopped onion and 2 cloves minced garlic to the pot. Cook, stirring occasionally, for about 1 minute until softened.
- Stir in 2 tbsp tomato paste and cook for 1 minute more.
- Add 1 cup beef broth, 1 cup orange juice, 1 tsp dried rosemary, 1 bay leaf, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
- Return beef to the pot.
- **For Pressure Cooker:** Close the lid and cook on high pressure for 15 minutes. Allow for a natural pressure release for 15 minutes, then carefully quick release any remaining pressure.
- **For Stovetop:** Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the beef is very tender.
- Remove the bay leaf and rosemary sprig before serving.
- Serve hot, garnished with fresh rosemary sprigs (optional), alongside crusty bread and a fresh salad.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
37g
Fat
173g
Carbs
6g
