Beef Stew With Orange And Rosemary Recipes

BEEF STEW WITH ORANGE AND ROSEMARY

Steps:

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

ROSEMARY BEEF STEW

Steps:

• Chop the potatoes, celery, green beans and carrots into bite sized pieces. Place them in the pot.
• Boil the beef broth to reduce to half.
• While the broth is boiling, blanch the tomatoes in the broth. Peel and chop the tomatoes. Set in the pot.
• Coarsely chop the onion. Heat 1 tbs olive oil and 1 tbs butter in a heavy pan. Saute the onions until they are caramelized, place them in the pot. De-glaze the pan with some of the red wine and place in the pot.
• In the same pan, heat another 1 tbs butter and 1 tbs olive oil. Saute the corn to give it color. Place in the pot. De-glaze the pan with some of the red wine and place in the pot.
• In the same pan, heat another 1 tbs butter and 1 tbs olive oil. Saute the mushrooms to give them color. Place in the pot. De-glaze the pan with some of the red wine and place in the pot.
• Mix the flour with some salt and pepper to taste.
• Dredge the stew meat in the flour mixture to coat.
• Heat 1 tbs of olive oil in the heavy pan. In small batches, sear the stew meat on all sides. Place in the pot. De-glaze the pan with red wine and place in the pot.
• Pour and remaining wine and broth in the pot. Put the sprigs on the top and cover.
• Heat on low heat or in a crock pot for a few hours.

BEEF STEW WITH ORANGE AND ROSEMARY

Steps:

• Heat the oil in a heavy casserole and add the pancetta or bacon. Dry the cubes of beef with paper towels and brown them a few pieces at a time. Remove and add the onion. Brown lightly. Stir in the flour and cook for two to three minutes without browning.
• Return the beef with its juices to the casserole. Add the garlic, stock, wine, tomato paste, herb bouquet, rosemary branches (or teaspoon dried rosemary), orange peel, salt and pepper. Bring to boil, lower the heat and simmer gently for an hour and one-half, stirring occasionally, with the lid on slightly askew.
• Remove herb bouquet and rosemary sprigs. Correct the seasoning and serve.

MOROCCAN BEEF STEW WITH ORANGE AND LEMON

Steps:

• Fry onion & garlic until onion has softened.
• Add beef and slightly brown.
• Add remainder of ingredients and mix through.
• If you have a pressure cooker, put lid on pressure cooker and turn up high until pressure has built, then turn heat down and simmer for 20 minutes
• If you do not have a pressure cooker you can simmer this for 1 1/2 hours or until meat is tender.
• Serve with cous cous mixed with pinenuts and sultanas, along with roasted pumpkin.