Beef Stew With Fennel & Orange Gremolata

READY IN: 1hr 5mins
Recipe by MarraMamba

A nice twist on traditional gremolatas and stews for that matter

Top Review by Jostlori

Excellent! I really love the flavor infusion provided by the fennel and orange peel. But it's the final little scoop of gremolata over the top that makes this totally exquisite! I'm not much of a meat eater, and my second helping was only veggies, the cooking liquid and a heaping spoonful of gremolata. Thought I'd died and gone to heaven! If I could, I'd give it TEN stars. Thanks so much for sharing! Made for Culinary Quest 2014.

Ingredients Nutrition


  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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