Beef Stew With Fennel Orange Gremolata Food

ITALIAN BEEF STEW

Steps:

• Preheat your oven to 350"F
• In a large cast iron dutch oven add a lug of olive oil and sear the garlic cloves until golden all over. Transfer to a plate.
• Add the onion to the pan and saute until it starts to caramelize, about 15 minutes.
• Then add the beef cubes to the pot with the onions and sprinkle with the flour over the top. Toss to coat well all over and cook for a few minutes.
• Add the thyme, rosemary, bay leaf and cloves to the pot together with the red wine.
• Bring everything to a gentle simmer and add the garlic cloves back to the pot. Cook for 10 minutes until the wine has reduced a little.
• Stir in the fire roasted tomatoes, sea salt and the water. Cover with a tight lid and transfer to the preheated oven for 2 hours.
• After 2 hours have passed, carefully add chopped carrots, rainbow carrots, potatoes and mushrooms to the stew, give it a gentle stir, cover and cook another 25 to 30 minutes until the potatoes and carrots are cooked through and the meat falls apart when stabbed with a fork.
• Meanwhile clean the scallions and cut them in half. Drizzle with a little bit of olive oil and a pinch of sea salt. Toss to coat and pan sear them in a cast iron skillet until nice golden charr marks form. About 3 minutes.
• Ladle the beef stew into bowls, sprinkle with the parsley and a nice drizzle of extra virgin olive oil. Divide the scallions between bowls and serve hot with lots of crusty garlic bruschetta to soak up all the gravy.

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.

GARLIC FENNEL FLANK STEAK WITH ORANGES

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.

BEEF STEW WITH FENNEL & ORANGE GREMOLATA

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.

SLOW-COOKER SICILIAN-STYLE BEEF STEW

Steps:

• Season beef with salt and pepper. Heat a large skillet over medium-high. Add 1 tablespoon oil and half of beef, in a single layer; cook, turning a few times, until browned all over, 5 to 7 minutes. Transfer to a 5-to-6-quart slow cooker. Repeat with remaining oil and beef. Add shallots and wine to skillet; cook, scraping up browned bits, until wine has almost evaporated, about 3 minutes. Transfer to slow cooker; stir in tomatoes with their juices, fennel, rosemary, and zest. Cover and cook on high until meat is fork-tender, about 4 1/2 hours.
• Stir in olives; season with salt and pepper. Remove rosemary; serve, with mashed potatoes, orange wedges, and more pepper.