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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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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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
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