BEEF STEW WITH ORANGE AND ROSEMARY

Beef Stew With Orange and Rosemary image

Provided by Moira Hodgson

Categories dinner, one pot, soups and stews, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 slices pancetta or bacon, cut into 1/2-inch pieces
1 1/2 pounds lean stewing beef, cut into 1 1/2-inch pieces
1 onion, chopped
1 tablespoon all-purpose flour
1 garlic clove, minced
1 to 1 1/2 cups chicken or meat stock, preferably homemade
1 cup dry red wine
1 tablespoon tomato paste
Herb bouquet (thyme, parsley and bay leaf tied in cheesecloth)
2 branches rosemary (or 1 teaspoon dried)
4 strips orange peel
Coarse salt and freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 6 grams, Sodium 853 milligrams, Sugar 4 grams, TransFat 0 grams

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