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.
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.
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
- 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)
- 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).