Beef Stew With Orange And Rosemary

• 2 tablespoons olive oil
• 1 1/2 lbs lean stewing beef, cut into 1 inch cubes
• 1 medium onion, peeled and finely chopped
• 1 clove garlic, peeled and minced
• 1/2 cup beef broth (more if you're not using a pressure cooker)
• 1/2 cup dry red wine (or more beef broth)
• 2 tablespoons tomato paste
• 3 sprigs fresh rosemary or 1/2 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)
• 1/4 teaspoon black pepper

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.

olive oil, lean stewing beef, onion, clove garlic, beef broth, dry red wine, tomato paste, rosemary, orange rind, bouquet garni, black pepper

Taken from www.food.com/recipe/beef-stew-with-orange-and-rosemary-49856 (may not work)