ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beef Stew with Fennel Gremolata

Yield 6 servings
Gremolata, a garnish for meat dishes, is traditionally made with chopped parsley, garlic, and lemon rind. This variation substitutes fennel fronds for the parsley, sliced fennel bulb in place of the garlic, and orange rind in place of lemon. Serve over mashed potatoes.

Ingredients

  • Stew:
  • Cooking spray
  • 1 1/2 pounds eye-of-round roast, trimmed and cut into 1-inch cubes
  • 2 cups thinly sliced fennel bulb (about 2 small bulbs)
  • 1 1/2 cups chopped red bell pepper
  • 1 large onion, cut into 1/4-inch-thick wedges (about 1 1/2 cups)
  • 1 garlic clove, minced
  • 2 cups (1-inch) diagonally cut carrot (about 3/4 pound)
  • 1 cup water
  • 2 tablespoons tomato paste
  • 1 teaspoon fennel seeds
  • 3/4 teaspoon salt
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon coarsely ground black pepper
  • 3 orange rind strips
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (10 1/2-ounce) can beef broth
  • 2 1/2 cups (1-inch) diagonally cut parsnip (about 3/4 pound)
  • Gremolata:
  • 1/2 cup finely chopped fennel bulb
  • 2 tablespoons finely chopped fennel fronds or fresh flat-leaf parsley
  • 2 teaspoons grated orange rind

Nutrition Information

  • calories 271
  • caloriesfromfat 29 %
  • fat 8.8 g
  • satfat 3.2 g
  • monofat 3.6 g
  • polyfat 0.5 g
  • protein 23.4 g
  • carbohydrate 26 g
  • fiber 7.5 g
  • cholesterol 54 mg
  • iron 3.2 mg
  • sodium 652 mg
  • calcium 97 mg

How to Make It

  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.