Beef Stew With Fennel & Orange Gremolata - cooking recipe

Ingredients
    Stew
    cooking spray
    1 1/2 lbs eye of round roast, trimmed and cut into 1-inch cubes
    2 cups thinly sliced fennel bulbs (about 2 small bulbs)
    1 1/2 cups chopped red bell peppers
    1 large onion, cut into 1/4-inch-thick wedges (about 1 1/2 cups)
    1 garlic clove, minced
    3/4 lb diagonally cut carrot (about 3/4 pound)
    1 cup water
    2 tablespoons tomato paste
    1 teaspoon fennel seed
    3/4 teaspoon salt
    3/4 teaspoon dried thyme
    1/4 teaspoon fresh coarse ground black pepper
    3 pieces orange rind, strips
    1 (14 1/2 ounce) can diced tomatoes, undrained
    1 (10 1/2 ounce) can beef broth
    3/4 lb diagonally cut parsnip (about 3/4 pound)
    Gremolata
    1/2 cup finely chopped fennel bulb
    2 tablespoons finely chopped fennel leaves or 2 tablespoons fresh flat-leaf parsley
    2 teaspoons grated orange rind
Preparation
    To prepare stew, heat a large Dutch oven coated with cooking spray over medium-high heat. Add beef; cook 6 minutes, browning on all sides. Remove from pan.
    Add 2 cups fennel bulb, bell pepper, onion, and garlic to pan; reduce heat to medium, and cook for 10 minutes, stirring occasionally. Add beef, carrot, and next 9 ingredients (carrot through broth). Cover, reduce heat to low, and simmer 1 hour, stirring occasionally. Add parsnip; cover and simmer 30 minutes or until beef is tender, stirring occasionally.
    To prepare gremolata, combine 1/2 cup fennel bulb, fennel fronds, and grated orange rind in a small bowl.
    Spoon 1 1/3 cups stew into each of 6 bowls; top each with 1 1/2 tablespoons gremolata.

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