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    Home » Beef » Beef Stew with Orange & Rosemary

    Beef Stew with Orange & Rosemary

    Published: Feb 10, 2013 · Modified: Oct 26, 2022 by Linda Baker · This post may contain affiliate links

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    Make this Beef Stew with Orange & Rosemary in the pressure cooker in 15 minutes, or on the stove-top or oven in 1:30, either way, the flavors are great.

    Beef Stew with Orange & Rosemary
    Beef Stew with Orange and Rosemary Served with Twice Cooked Brown Rice

    The making of Beef Stew with Orange & Rosemary

    The flavors or rosemary and orange and rich beef broth; well, it's just so delicious. I made this recipe for Beef Stew with Orange and Rosemary, in my pressure cooker. You could make it in the oven, covered and slow-braised for an hour and a half or so, or even slowly simmer on top of the stove, but I love the ease and convenience of the pressure cooker or Instant Pot. Once the meat was browned it was 15 minutes from the time it came up to pressure to me being able to put it on the plate.

    Now the longest time will be browning the meat. Remember, browned meat = flavor, so don't rush the process. You want to make certain your beef is dry, blot well with paper towels, then season. Add in batches as necessary, removing the meat as it browns. Brown well on all sides. 

     Serve this stew over rice or noodles along with some Super Simple Cream Biscuits. 

    LindySez:  If you like wine with your dinner, a merlot is perfect as it will pick up the orange essence, or a nice fruit-forward pinot noir. Don't be afraid to ask for help when choosing wines, no matter where you are, they have a wine buyer who knows the wines in the store. 

    Beef Stew with Orange & Rosemary

    Beef Stew with Orange & Rosemary

    LindySez
    Make this Beef Stew with Orange & Rosemary in the pressure cooker in 15 minutes, or on the stove-top or oven in 1:30, either way, the flavors are great.
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    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Beef, Main Course, Soups, Stews & Chili
    Cuisine American
    Servings 4 servings
    Calories 434 kcal

    Ingredients
      

    • 2 tablespoons olive or grapeseed oil
    • 1 ½ pounds lean beef stew meat cut into 1-inch pieces (I used grass-fed)
    • Salt and freshly ground pepper
    • 1 large onion diced
    • 2 cloves garlic minced
    • ½ cup dry red wine
    • ½ cup beef stock
    • 2 tablespoons tomato paste
    • 3 2 inch sprigs fresh rosemary
    • 1 teaspoon dried orange peel or 1 teaspoon fresh
    • 3 sprigs fresh thyme
    • 3 sprigs fresh parsley
    • 1 bay leaf fresh if possible
    • 10 peppercorns
    • A slurry made of 2 teaspoons cornstarch mixed with water for thickening (optional)
    • Chopped fresh parsley as a garnish, (optional)

    Instructions
     

    • In a 5-quart or larger pressure cooker, or Dutch oven, heat the oil over high heat. Pat the meat dry with paper towels; season with salt and pepper, and add to the oil, in batches as necessary, and brown it well on all sides. Remove the meat to a plate as it browns.
    • Reduce the heat and add the onion and garlic, cook for about 1 minute; return the meat to the pot; then add the wine, broth, and tomato paste, stir to dissolve the tomato paste.
    • Tie the rosemary, orange peel, thyme, parsley, bay leaf and peppercorns in a cheesecloth. Add to the pot making sure it is submerged in the liquid.
    • Close the lid and bring to pressure (if you have a low and high-pressure setting, you want to use high); once it comes to pressure, stabilize and cook for 15 minutes. (If you are not using a pressure cooker, you will need to cover and simmer over low heat for an hour and a half on top of the stove, or in a 350°F oven)
    • Remove from heat and allow to come off of pressure naturally. Remove the herb packet. Bring to a simmer and add the slurry, if using, stirring until thickened. Serve immediately over rice or noodles or mashed potatoes. Sprinkle with fresh parsley, if desired (and I did).

    Notes

    *15 minutes if using the pressure cooker, 1 ½ hours if using the stovetop or oven method.

    Nutrition

    Serving: 1gSodium: 291mgFiber: 3gCholesterol: 168mgCalories: 434kcalTrans Fat: 1gPolyunsaturated Fat: 10gSaturated Fat: 5gFat: 16gProtein: 57gCarbohydrates: 12g
    Keyword different flavor recipe for stew, pressure-cooker stew, stew
    Tried this recipe?Let us know how it was!

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    Comments

    1. LindySez

      December 06, 2015 at 9:52 am

      Kristine, browning the meat takes the most amount of time for this recipe, and you don't want to rush that too much, nice browned meat makes for a much tastier gravy. Once the meat is browned and the cooker has come to pressure, it only takes 15 minutes...so overall, probably takes about an hour or so total. And it is delish! How do you like the electric cooker? Cheers ~ Lindy

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

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