Recipes

Beef Stew with
Orange & Rosemary
Fresh herbs and orange flavoring make this
quick, savory stew equally appropriate for
everyday meals or casual entertaining.
■
1. In a 5-quart or larger pressure cooker, heat 1
tablespoon olive oil over high heat.
2. Add half the beef and cook until well browned
on all sides.
3. Remove beef with a slotted spoon and set
aside.
4. Heat the remaining oil and brown the
remaining beef. Remove and set aside.
5. Reduce heat and add onion, garlic and 2
tablespoons of the broth.
6. Cook, stirring, about 1 minute.
7. Add remaining broth, wine, tomato paste,
rosemary, orange peel, herb bouquet and black
pepper.
8. Stir well to dissolve tomato paste.
9. Add beef. Close lid and bring pressure to
second red ring over high heat. Adjust heat to
stabilize pressure at second red ring. Cook for
15 minutes.
10. Remove from heat and use Natural Release
Method, see page 10.
11. Remove rosemary sprigs, orange peel strips
and herb bouquet.
12. Serve immediately or freeze for later use.
Makes 4 to 6 servings
Approximate Nutritional Analysis Per Serving:
241 calories / 23g protein / 5g carbohydrates / 13g fat
1g dietary fiber / 74mg cholesterol / 199mg sodium
2 tablespoons olive
oil
1
1
/2 pounds lean beef
stew meat, cut into
1-inch cubes
1 medium onion,
peeled and finely
chopped
1 clove garlic, peeled
and minced
1
/2 cup beef broth
1
/2 cup dry red wine
2 tablespoons
tomato paste
3 sprigs fresh
rosemary,each
about 2 inches
long OR
1
/2 teaspoon dried
rosemary leaves,
crushed
4 strips orange peel,
each about 2
inches long OR
1 teaspoon finely
grated orange peel
1 herb bouquet
(thyme, parsley
and bay leaf, tied
in cheesecloth)
1
/4 teaspoon black
pepper
54
0
30
45
15