Beef Stew With Fennel & Orange Gremolata |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A nice twist on traditional gremolatas and stews for that matter Ingredients:
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) |
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 |
Directions:
1. 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.
2. 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.
3. To prepare gremolata, combine 1/2 cup fennel bulb, fennel fronds, and grated orange rind in a small bowl.
4. Spoon 1 1/3 cups stew into each of 6 bowls; top each with 1 1/2 tablespoons gremolata.
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