1 ½poundslean beef stew meatcut into 1-inch pieces (I used grass-fed)
Salt and freshly ground pepper
½cupdry red wine
32 inch sprigs fresh rosemary
1teaspoondried orange peelor 1 teaspoon fresh
3sprigs fresh thyme
3sprigs fresh parsley
1bay leaffresh if possible
A slurry made of 2 teaspoons cornstarch mixed with waterfor thickening (optional)
Chopped fresh parsleyas 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).
*15 minutes if using the pressure cooker, 1 ½ hours if using the stovetop or oven method.