Beef Stew With Orange And Rosemary - cooking recipe

Ingredients

2 tablespoons olive oil
1 1/2 lbs lean stewing beef, cut into 1 inch cubes
1 medium onion, peeled and finely chopped
1 clove garlic, peeled and minced
1/2 cup beef broth (more if you're not using a pressure cooker)
1/2 cup dry red wine (or more beef broth)
2 tablespoons tomato paste
3 sprigs fresh rosemary or 1/2 teaspoon dried rosemary
4 slices orange rind, each about 2 inches or 1 teaspoon grated dried orange peel
1 bouquet garni (thyme, parsley and bay leaf, tied in a cheesecloth or just used some dried herbs, crushed, and a bay)
1/4 teaspoon black pepper

Preparation

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.