Beef Stew with Lemon Parsley Gremolata Recipe

Name: Beef Stew with Lemon Parsley Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds Stew Beef Or Boneless Short Ribs, Cut Into Large Chunks; 2 teaspoons Salt; 1 teaspoon Fresh Black Pepper; 2 Tablespoons Oil; 2 whole Onions, Sliced; 1- 1/2 Tablespoon Tomato Paste; 3 cloves Garlic, Minced; 1/4 cups Flour; 1 cup Red Wine; 3 cups Beef Broth; 2 sprigs Fresh Rosemary; 3 sprigs Fresh Thyme; 1 whole Bay Leaf; 1/4 teaspoons Nutmeg; 4 whole Carrots, Peeled And Cut Into Chunks; 3 stalks Celery, Cut Into Chunks; 1/2 cups Half-and-half; 1/4 cups Chopped Parsley For Garnish; 2 Tablespoons Lemon Zest, For Garnish

Servings: persons

3 pounds Stew Beef Or Boneless Short Ribs, Cut Into Large Chunks
2 teaspoons Salt
1 teaspoon Fresh Black Pepper
2 Tablespoons Oil
2 whole Onions, Sliced
1- 1/2 Tablespoon Tomato Paste
3 cloves Garlic, Minced
1/4 cups Flour
1 cup Red Wine
3 cups Beef Broth
2 sprigs Fresh Rosemary
3 sprigs Fresh Thyme
1 whole Bay Leaf
1/4 teaspoons Nutmeg
4 whole Carrots, Peeled And Cut Into Chunks
3 stalks Celery, Cut Into Chunks
1/2 cups Half-and-half
1/4 cups Chopped Parsley For Garnish
2 Tablespoons Lemon Zest, For Garnish

1
Pat the beef dry with paper towels and season with salt and pepper.
2
Heat the oil in a large pot or Dutch oven over high heat.
3
Brown the beef in batches until you get a nice crust on all sides.
4
Remove the beef from the pot and set aside.
5
Reduce heat to medium, add the onions, and saute for about 5 minutes, until beginning to caramelize.
6
Add the tomato paste and garlic, and cook for another couple of minutes, until fragrant.
7
Add the flour and cook for 2 minutes, stirring constantly.
8
Add the wine and beef broth to deglaze the pan and bring to a simmer.
9
Add the beef back into the pot along with the rosemary, thyme, and bay leaf.
10
Bring back to a simmer, cover, and reduce heat to low.
11
Cook for 60-90 minutes.
12
Add the nutmeg, carrots, and celery to the pot and simmer for another 30 minutes, or until everything is really tender.
13
Taste for salt and pepper and adjust accordingly.
14
Stir in the cream.
15
Serve with rice, potatoes, or noodles, and garnish with chopped parsley and lemon zest.

1051

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 3 pounds Stew Beef Or Boneless Short Ribs, Cut Into Large Chunks, 2 teaspoons Salt, 1 teaspoon Fresh Black Pepper, 2 Tablespoons Oil, and more.

Yes, Beef Stew with Lemon Parsley 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.

That's it — enjoy your meal!

Beef Stew with Lemon Parsley Gremolata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions