Best Cinnamon Beef Stew With Orange Gremolata Recipes

Beef Stew With Fennel & Orange Gremolata image

Provided by MarraMamba

Categories Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 20

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

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.

Nutrition Facts : Calories 310.4, Fat 10.2, SaturatedFat 3.8, Cholesterol 77.1, Sodium 654.6, Carbohydrate 27.3, Fiber 8.1, Sugar 10.5, Protein 28.2

Beef Stew with Cinnamon image

Yield makes 4 servings

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1 1/2 to 2 pounds boneless beef chuck or brisket, cut into 1- to 2-inch cubes
Salt and black pepper to taste
1 large onion, chopped
20 pearl onions, fresh or frozen, peeled
1 tablespoon minced garlic
1/2 cup dry red wine
1/2 cup chicken or beef stock, preferably homemade (page 160), or water
2 bay leaves
2 cloves
1/2 teaspoon ground cinnamon
One 6-ounce can tomato paste
1/4 cup red wine vinegar

Steps:

Put the oil in a skillet or flameproof casserole with a lid and place over medium-high heat. Brown the meat on all sides, seasoning it with salt and pepper as it cooks and turning it only when each side is browned. (The meat can also be browned in the oven; see page 412.) As the meat browns, remove each piece with a slotted spoon and set aside.
Pour or spoon off most of the fat and brown the chopped onion lightly over medium heat. Remove and add to the meat. Add the pearl onions and brown them quickly; remove them and set aside separately.
Add the garlic to the pan and cook, stirring occasionally, for about 30 seconds. Return the meat and chopped onion along with the red wine, stock, bay leaves, cloves, cinnamon, tomato paste, and additional salt and pepper. Cover tightly and adjust the heat so the mixture simmers gently. Cook for about an hour, or until the meat is fairly tender.
Add the vinegar and pearl onions and continue to simmer until the meat is very tender, roughly 30 minutes more. (You can prepare the dish to this point in advance and let sit for a few hours or cover and refrigerate for up to a day before reheating, adding a little water if necessary.)