Beef Stew with Fennel Gremolata
Beef Stew with Fennel Gremolatan is a gluten free, dairy free, and primal recipe with 6 servings. This main course has 239 calories, 27g of protein, and 3g of fat per serving. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up bell pepper, water, orange rind strips, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It will be a hit at your Autumn event.
Instructions
1
To prepare stew, heat a large Dutch oven coated with cooking spray over medium-high heat.
Ingredients you will need![Cooking Spray]()
Cooking Spray![Stew]()
Stew
Cooking Spray
StewEquipment you will use![Dutch Oven]()
Dutch Oven
Dutch Oven4
Add 2 cups fennel bulb, bell pepper, onion, and garlic to pan; reduce heat to medium, and cook for 10 minutes, stirring occasionally.
Ingredients you will need![Bell Pepper]()
Bell Pepper![Fennel Bulb]()
Fennel Bulb![Garlic]()
Garlic![Onion]()
Onion
Bell Pepper
Fennel Bulb
Garlic
OnionEquipment you will use![Frying Pan]()
Frying Pan
Frying Pan5
Add beef, carrot, and next 9 ingredients (carrot through broth). Cover, reduce heat to low, and simmer 1 hour, stirring occasionally.
Ingredients you will need![Carrot]()
Carrot![Broth]()
Broth![Beef]()
Beef
Carrot
Broth
Beef6
Add parsnip; cover and simmer 30 minutes or until beef is tender, stirring occasionally.
Ingredients you will need![Parsnip]()
Parsnip![Beef]()
Beef
ParsnipBeef
Orange Zest
Bowl
Ingredients
298grams![beef broth]()
beef broth411grams![diced tomatoes, undrained]()
diced tomatoes, undrained473milliliters![(1-inch) diagonally cut carrot (about 3/4 pound)]()
(1-inch) diagonally cut carrot (about 3/4 pound)1teaspoons![dried thyme]()
dried thyme680grams![eye-of-round roast, trimmed and cut into 1-inch cubes]()
eye-of-round roast, trimmed and cut into 1-inch cubes118milliliters![finely chopped fennel bulb]()
finely chopped fennel bulb473milliliters![thinly sliced fennel bulb (about 2 small bulbs)]()
thinly sliced fennel bulb (about 2 small bulbs)1teaspoon![fennel seeds]()
fennel seeds2Tbsps![finely chopped fennel fronds or fresh flat-leaf parsley]()
finely chopped fennel fronds or fresh flat-leaf parsley1![garlic clove, minced]()
garlic clove, minced0teaspoons![coarsely ground black pepper]()
coarsely ground black pepper1large![onion, cut into 1/4-inch-thick wedges (about 1 1/2 cups)]()
onion, cut into 1/4-inch-thick wedges (about 1 1/2 cups)2teaspoons![grated orange rind]()
grated orange rind3![orange rind strips]()
orange rind strips591milliliters![(1-inch) diagonally cut parsnip (about 3/4 pound)]()
(1-inch) diagonally cut parsnip (about 3/4 pound)355milliliters![chopped red bell pepper]()
chopped red bell pepper1teaspoons![salt]()
salt2Tbsps![tomato paste]()
tomato paste237milliliters![water]()
water
beef broth411grams
diced tomatoes, undrained473milliliters
(1-inch) diagonally cut carrot (about 3/4 pound)1teaspoons
dried thyme680grams
eye-of-round roast, trimmed and cut into 1-inch cubes118milliliters
finely chopped fennel bulb473millilitersthinly sliced fennel bulb (about 2 small bulbs)1teaspoon
fennel seeds2Tbsps
finely chopped fennel fronds or fresh flat-leaf parsley1
garlic clove, minced0teaspoons
coarsely ground black pepper1large
onion, cut into 1/4-inch-thick wedges (about 1 1/2 cups)2teaspoons
grated orange rind3orange rind strips591milliliters
(1-inch) diagonally cut parsnip (about 3/4 pound)355milliliters
chopped red bell pepper1teaspoons
salt2Tbsps
tomato paste237milliliters
waterDifficultyHard
Ready In45 m.
Servings6
Health Score60
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