Beef Stew With Fennel Orange Gremolata Recipes

BEEF STEW WITH FENNEL & ORANGE GREMOLATA

Beef Stew With Fennel & Orange Gremolata image

Make and share this Beef Stew With Fennel & Orange Gremolata recipe from Food.com.

Provided by MarraMamba

Categories Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 20

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

Steps:

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.
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.
To prepare gremolata, combine 1/2 cup fennel bulb, fennel fronds, and grated orange rind in a small bowl.
Spoon 1 1/3 cups stew into each of 6 bowls; top each with 1 1/2 tablespoons gremolata.

Nutrition Facts : Calories 310.4, Fat 10.2, SaturatedFat 3.8, Cholesterol 77.1, Sodium 654.6, Carbohydrate 27.3, Fiber 8.1, Sugar 10.5, Protein 28.2

SLOW-COOKER SICILIAN-STYLE BEEF STEW

Slow-Cooker Sicilian-Style Beef Stew image

For the best flavor, season the meat with salt and pepper the night before and store, covered, in the refrigerator.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 5h

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

3 pounds beef chuck, fat trimmed, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
6 shallots, thinly sliced (2 cups)
1/2 cup dry red wine, such as Cabernet Sauvignon
1 can (28 ounces) whole peeled tomatoes, crushed
1 bulb fennel (12 ounces), cut into 1/2-inch wedges
1 sprig rosemary
2 strips orange zest (each 1 inch by 3 inches), plus orange wedges for serving
1 cup pitted green olives, such as Castelvetrano (7 ounces)
Mashed potatoes, for serving

Steps:

Season beef with salt and pepper. Heat a large skillet over medium-high. Add 1 tablespoon oil and half of beef, in a single layer; cook, turning a few times, until browned all over, 5 to 7 minutes. Transfer to a 5-to-6-quart slow cooker. Repeat with remaining oil and beef. Add shallots and wine to skillet; cook, scraping up browned bits, until wine has almost evaporated, about 3 minutes. Transfer to slow cooker; stir in tomatoes with their juices, fennel, rosemary, and zest. Cover and cook on high until meat is fork-tender, about 4 1/2 hours.
Stir in olives; season with salt and pepper. Remove rosemary; serve, with mashed potatoes, orange wedges, and more pepper.

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