Beef Stew With Orange Gremolata Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Steps:

• 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.

Steps:

• Sprinkle the beef generously with salt and pepper. In a large pot, heat the coconut oil over medium-high heat, then add the meat in batches and sear on all sides. It's important that you don't overcrowd the pan. The meat needs air around it to achieve a crisp brown crust. With tongs or a slotted spoon, remove the browned pieces to a bowl to catch their juices. Repeat with remaining cubes. In the same pot, sauté the chopped carrot, onion, celery and garlic for about 2 minutes, stirring with a wooden spoon. Add the tomato paste and stir for about 1 min. Add the broth and vinegar, scraping the brown bits from the bottom and stir until mixture starts to thicken. Add the meat to the pan with 2 cups of water, 2 tsp salt, a healthy dose of pepper, bay leaves, rosemary, thyme, sage and cinnamon sticks. Bring to a boil, reduce to a simmer with the pot partially covered for about 90 mins. If the stew starts to look dry, add more water, 1/ cup at a time. Simmer until the meat is fall-apart tender and the liquid in the pan has been reduced to gravy-like status. During the last 15 mins. make the gremolata. In a small bowl, mix the parsley, orange zest, thyme and garlic. Remove the cinnamon sticks. Ladle the stew into deep bowls and top with a few pinches of orange gremolata.