Beef Stew With Orange and Rosemary
- Total Time
- 1 hour 30 minutes to 2 hours (90 to 120 minutes)
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon olive oil
- 2slices pancetta or bacon, cut into ½-inch pieces
- 1½pounds lean stewing beef, cut into 1½-inch pieces
- 1onion, chopped
- 1tablespoon all-purpose flour
- 1garlic clove, minced
- 1 to 1½cups chicken or meat stock, preferably homemade
- 1cup dry red wine
- 1tablespoon tomato paste
- Herb bouquet (thyme, parsley and bay leaf tied in cheesecloth)
- 2branches rosemary (or 1 teaspoon dried)
- 4strips orange peel
- Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
427 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 42 grams protein; 858 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Remove herb bouquet and rosemary sprigs. Correct the seasoning and serve.
Private Notes
Comments
Made this stew pretty much by the recipe and will make changes next time. Double the bacon, and remove with slotted spoon BEFORE browning the beef (so it doesn't burn/scorch). (Only?!!) One clove of garlic is not enough to stand up to the other seasoning, double or triple the amount, and cook with the onion for full body of flavor. Double the tomato paste, and add it to the onion/flour mixture. Add bacon/pancetta bits with final seasoning. Needed 2.5-3 hours on simmer to become fork tender.
I made this tonight and found it very bland - even after following another commenter’s advice to add more garlic and tomato paste. I definitely won’t make it again. 😥
Needs much more liquid please put details - I don't know how much should go in herbs? peel goes al the way around? what heat should be used at the beginning
Added more garlic. Tomato paste,celery & carrots diced with onion
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