Beef Stew With Fennel & Orange Gremolata

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.