Beef Stew With Gremolata

1. 1

   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.

2. 2

   For the gremolata, combine zest, parsley and remaining garlic in a small bowl. Sprinkle on stew and serve.

* Per serving · 4 servings · Values may vary.

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