Beef Stew With Gremolata - cooking recipe

Ingredients

2 tbsp vegetable or olive oil
1 1/2 lbs beef chuck, trimmed, cut into 1 inch pieces
1 None medium onion, finely chopped
2 sticks celery, cut into 1/3 inch pieces
1 None medium carrot, cut into 1/3 inch pieces
2 cloves garlic, finely chopped
4 cups beef stock
14 oz can chopped tomatoes
2 None small potatoes, cut into 1/3 inch pieces
1 None medium zucchini, cut into 1/3 inch pieces
3 oz frozen peas
1 tbsp finely grated lemon zest
2 tbsp finely chopped fresh flat-leaf parsley

Preparation

For the stew, heat half the oil in a large saucepan. Cook beef, in batches, 5 mins, until browned. Transfer to a heatproof bowl. Add remaining oil to pan. Cook and stir onion, celery, carrot and half the garlic 5 mins, until onion has softened. Return beef to pan along with stock, tomatoes and 2 cups water. Bring to a boil. Reduce heat and simmer, covered, 1 1/4 hours. Stir in potatoes and zucchini. Cook, uncovered, 15-20 mins, until potatoes are tender, adding peas for last 5 mins of cooking time.
For the gremolata, combine zest, parsley and remaining garlic in a small bowl. Sprinkle on stew and serve.