Rosemary Orange Beef Stew

Hello!

Here's a favorite recipe. I've made this one loads of times and it is so tasty! Sorry no pictures, but tonight I'm making BBQ Chicken and if that tastes good I'll post that one with photos. So please forgive me! :)

2 tbsp olive Oil (Divided)
2lbs stewing beef, cut into 1 inch cubes
3 onions, finely chopped
4 stalks of celery, diced
4 carrots, peeled and diced
4 cloves of garlic, minced
4 sprigs of fresh rosemary or 2 tsp dried
1 tsp crack peppercorn
Grated zest and juice of one orange
2 red potatoes
3 cups beef stock
1.5 cups dry red wine or grape juice
2 tbsp Sherry vinegar

Persillade (optional) <

1 cup finely chopped parsley
4 cloves garlic, minced
1 tsp balsamic vinegar

1. In a skillet, heat 1 tsp of the oil over med-high heat. Add beef, in batches and cook, stirring until browned, about 4 minutes mins per batch. Transfer to slow cooker stoneware.

2. Add remaining 1 tbsp of oil to the pan. Add onions, celery and carrots and cook, stirring until carrots are softened, about 7 minutes. Add garlic, rosemary, peppercorns, orange zest and cook, stirring for 1 min. Add potatoes and toss to coat. Add orange juice, beef sock and wine/juice and bring to a boil. Season to taste with salt, if using. Transfer to slow cooker. Stir well.

3. Cover and cook on Low for 8 hours and high for 4 hours until meat is tender.

4. Persillade: In bowl combine parsley, garlic and vinegar. Set aside at room temperature for 30 minutes to allow flavors to develop. Ladle stew onto plates and garnish with persillade, if using.

Enjoy!