Beef Stew With Fennel Orange Gremolata Recipes

Steps:

• Preheat the oven to 300˚ F.
• Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
• Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
• Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
• Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
• Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.

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:

• 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.