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Beef Stew with Orange and Rosemary

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“Good served with crusty bread and a salad on a cold night. It's a pressure cooker recipe, but it's easy to adapt to conventional cooking”
READY IN:
27mins
YIELD:
1 stew
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 1 12 lbs lean stewing beef, cut into 1 inch cubes
  • 1 medium onion, peeled and finely chopped
  • 1 clove garlic, peeled and minced
  • 12 cup beef broth (more if you're not using a pressure cooker)
  • 12 cup dry red wine (or more beef broth)
  • 2 tablespoons tomato paste
  • 3 sprigs fresh rosemary or 12 teaspoon dried rosemary
  • 4 slices orange rind, each about 2 inches or 1 teaspoon grated dried orange peel
  • 1 bouquet garni (thyme, parsley and bay leaf, tied in a cheesecloth or just used some dried herbs, crushed, and a bay)
  • 14 teaspoon black pepper

Directions

  1. Brown beef in oil in a skillet or pressure cooker over medium-high heat.
  2. Remove with a slotted spoon and set aside.
  3. Reduce heat and add onion, garlic, and 2 T of the broth.
  4. Cook, stirring, about 1 minute.
  5. And remaining ingredients (except the beef).
  6. Stir well to dissolve the tomato paste.
  7. Add beef.
  8. For pressure cooker: Cook at high pressure 15 minutes.
  9. Remove from heat and use natural release method.
  10. For stove-top: Bring to a boil, reduce heat, cover, and simmer for 45 minutes or so, until beef is tender.
  11. Remove rosemary springs and herb bouquet or bay leaf.
  12. Serve.

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