BEEF STEW WITH FENNEL & ORANGE GREMOLATA
Make and share this Beef Stew With Fennel & Orange Gremolata recipe from Food.com.
Provided by MarraMamba
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 20
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 FENNEL STEW
Steps:
- Preheat the oven to 200 degrees F.
- Trim the fat from the beef, and cut the beef into strips. Put the beef, onions, fennel, and roasted garlic into a large braising pan. Season the mixture with salt, and pepper. Pour the beer over the ingredients in the pan, submerging them. Cover the pan tightly with two layers of aluminum foil. Cook the stew in the oven for 8 hours. Transfer the stew to bowls, and garnish with fennel fronds.
- Preheat the oven to 300 degrees F.
- Cut the heads of garlic in half and sprinkle with extra-virgin olive oil, salt, and pepper, to taste. Wrap the heads in aluminum foil, and bake for 40 to 45 minutes.
GRILLED FLANK STEAK AND RED ONION WITH ORANGE GREMOLATA
Categories Beef Citrus Quick & Easy Low Cal Low/No Sugar Wheat/Gluten-Free Steak Spring Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- Prepare grill.
- In a shallow baking dish large enough to hold steak and onion slices in one layer whisk together vinegar, oil, and salt and pepper to taste. Add steak and onions and turn to coat with marinade. Marinate steak and onions, covered, 15 minutes.
- Make gremolata:
- In a small bowl toss together garlic, parsley, and zest.
- Drain steak and grill on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.
- While steak is standing, drain onions, discarding marinade, and grill 5 minutes on each side, or until tender and golden. (Alternatively, steak and onions may be cooked in a hot well-seasoned ridged grill pan.)
- Slice steak thin across grain. Serve steak and onions sprinkled with gremolata.
CINNAMON BEEF STEW WITH ORANGE 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.
BEEF STEW WITH ORANGE GREMOLATA
Make and share this Beef Stew with Orange Gremolata recipe from Food.com.
Provided by JustJanS
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil and brown the beef, onions and garlic.
- Add the carrots and stock and bring to the boil.
- Cover and cook for 40 minutes or until the beef is tender.
- Add the marmalade and cornflour mixture and simmer until the mixture thickens.
- Serve sprinkled with the Orange Gremolata.
- Orange Gremolata: Mix all ingredients.
Nutrition Facts : Calories 456.2, Fat 36.7, SaturatedFat 13.3, Cholesterol 40.9, Sodium 520, Carbohydrate 26.8, Fiber 2.8, Sugar 15.9, Protein 6.4
BEEF STEW WITH ORANGE AND ROSEMARY
Provided by Moira Hodgson
Categories dinner, one pot, soups and stews, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a heavy casserole and add the pancetta or bacon. Dry the cubes of beef with paper towels and brown them a few pieces at a time. Remove and add the onion. Brown lightly. Stir in the flour and cook for two to three minutes without browning.
- Return the beef with its juices to the casserole. Add the garlic, stock, wine, tomato paste, herb bouquet, rosemary branches (or teaspoon dried rosemary), orange peel, salt and pepper. Bring to boil, lower the heat and simmer gently for an hour and one-half, stirring occasionally, with the lid on slightly askew.
- Remove herb bouquet and rosemary sprigs. Correct the seasoning and serve.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 6 grams, Sodium 853 milligrams, Sugar 4 grams, TransFat 0 grams
GARLIC FENNEL FLANK STEAK WITH ORANGES
While this dish may appear to be inspired by Italian or Spanish influences (which it is), it's also a take on one of my favorite Chinese dishes: spicy orange beef. I love to grill flank steak with a highly-flavored rub of garlic, fennel, salt and black pepper.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 2h40m
Yield 4
Number Of Ingredients 11
Steps:
- Grind black pepper and fennel seed together in a mortar with a pestle. Pour half the pepper mixture into a small bowl and stir in salt.
- Stir remaining pepper mixture, garlic, rosemary, 2 tablespoons olive oil, orange juice, and cayenne pepper together in a bowl.
- Rub rosemary mixture over both sides of flank steak, poking mixture into steak several times with a fork. Transfer steak to a resealable plastic bag and marinate in the refrigerator for 2 hours. Remove steak from marinade; scrape off and discard any excess marinade.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Sprinkle reserved pepper-fennel mixture over steak. Drizzle 1 tablespoon olive oil over orange halves.
- Cook steak on the preheated grill until it begins to firm and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove to a plate to rest for 10 to 15 minutes before slicing across the grain.
- Place oranges, flesh-side down, on the grill and cook until flesh is golden and caramelized, 3 to 5 minutes. Place steak and 3 orange halves on a serving platter. Squeeze remaining caramelized orange half over the steak.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 6.1 g, Cholesterol 50.6 mg, Fat 19.8 g, Fiber 1.6 g, Protein 28.3 g, SaturatedFat 5.3 g, Sodium 1219 mg, Sugar 1.8 g
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- 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.
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