Beef Stew With RosemaryFrom sosousme 1 year ago
- 2 tablespoons olive or grapeseed oil shopping list
- 1 1/2 pounds lean beef stew meat, cut into 1 inch pieces (I used grass-fed) shopping list
- salt and freshly ground pepper shopping list
- 1 large onion, diced shopping list
- 2 cloves garlic, minced shopping list
- 1/2 cup dry red wine shopping list
- 1/2 cup beef stock shopping list
- 2 tablespoons tomato paste shopping list
- 3 (2 inch) sprigs fresh rosemary shopping list
- 1 teaspoon dried orange peel (or 1 teaspoon fresh) shopping list
- 3 sprigs fresh thyme shopping list
- 3 sprigs fresh parsley shopping list
- 1 bay leaf (fresh if possible) shopping list
- 10 peppercorns shopping list
- A slurry made of 2 teaspoons cornstarch mixed with water, for thickening (optional) shopping list
- Chopped fresh parsley, as a garnish, (optional) shopping list
How to make it
- 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. See Photo
- 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.
- 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).
The Cooksosousme Santa Rosa, CA
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