Beef Stew With Fennel & Orange Gremolata Recipe

Name: Beef Stew With Fennel & Orange Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

158

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 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), and more.

Yes, Beef Stew With Fennel & Orange Gremolata falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Stew With Fennel & Orange Gremolata

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