Prep 15 mins
Cook 50 mins
A nice twist on traditional gremolatas and stews for that matter
- 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
- 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.
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.