Beef Stew with Fennel Gremolata

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

Preparation

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.