Beef Stew with Orange & Rosemary

Ingredients

• 2 tablespoons olive or grapeseed oil
• 1 1/2 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
• 1/2 cup dry red wine
• 1/2 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)

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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)

Step 5

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).