ULTIMATE BEEF STEW
Ina Garten couldn't possibly have known when she started working on her latest cookbook how much we'd all need comfort food right now. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. "Little did I know that 2020 would bring so much more," she says. "Right now I think we just want really simple comforting foods that make us feel good." In many ways, the book seems meant to be. "It was the easiest one I've ever written. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don't ever remember." Many of the recipes are the culmination of years of experimentation and taste memories. This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971. "Over the years I learned a lot about what makes beef stew really delicious," she says. "A nice red wine, short ribs instead of chuck. It's a classic recipe, just done in a more modern way."
Provided by Ina Garten
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
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.
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 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
More about "beef stew with fennel orange gremolata recipes"
CINNAMON BEEF STEW WITH ORANGE GREMOLATA - MEL JOULWAN
From meljoulwan.com
Estimated Reading Time 7 mins
- Sprinkle the beef generously with salt and pepper. In a large pot or Dutch oven, heat the coconut oil over...
- In the same pot, sauté the chopped carrot, onion, celery, and garlic for about 2 minutes, stirring with a wooden...
- Deglaze the pan. Which is just a cook’s way to say: Add the broth and vinegar, then stir with passion, scraping up...
BEEF STEW WITH ORANGE GREMOLATA - A DUCK'S OVEN
From aducksoven.com
5/5 (3)Servings 4-6Cuisine ItalianCategory Dinner
- In a gallon sized ziploc bag, combine the flour, salt, and pepper. Add the cubed beef and toss to coat.
- In a large, heavy bottomed stockpot or dutch oven, heat the butter over medium-high heat. Add the beef in batches to brown on all sides. Remove to a plate to catch its juices.
- If using a slow cooker, add the red wine to the stockpot and scrape the sides. Pour the wine and bits into the slow cooker. Add the beef and all remaining stew ingredients. Cook on low for 6-8 hours.
- If cooking stovetop, add all the veggies before adding the wine. Add a little more butter if necessary. Cook for about 5 minutes, or until veggies have started to soften. Add the wine and simmer for 3-5 minutes, scraping the pot with a wooden spoon as the wine simmers. Add the remaining stew ingredients. Bring the stew to a boil then reduce to simmer. Let simmer for at least 1 hour, up to 2 hours.
BEEF STEW W/ LEMON PARSLEY GREMOLATA - THE WOKS …
From thewoksoflife.com
WELL FED’S CINNAMON BEEF STEW WITH ORANGE GREMOLATA
From jennifernewell.com
SLOW-COOKED BEEF STEW WITH GREMOLATA | SAINSBURY`S …
From sainsburysmagazine.co.uk
BEEF STEW WITH ORANGE GREMOLATA – RECIPE WISE
From recipewise.net
EASY BEEF STEW WITH FENNEL, IN A PRESSURE COOKER
From creativeinmykitchen.com
THE BEST BEEF STEW RECIPE | CLASSIC BEEF DINNERS
From damndelicious.net
BEEF STEW WITH FENNEL GREMOLATA RECIPE
From recipenode.com
BAREFOOT CONTESSA | ULTIMATE BEEF STEW | RECIPES
From barefootcontessa.com
BEEF STEW WITH FENNEL & ORANGE GREMOLATA – RECIPE WISE
From recipewise.net
THE ULTIMATE BEEF STEW RECIPE | CANADIAN LIVING
From canadianliving.com
EASY ORANGE-THYME BEEF STEW | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
SIMPLE BEEF STEW WITH ORANGE-WALNUT GREMOLATA
From themessybaker.com
BEEF STEW WITH FENNEL & SHALLOTS - GUIDING STARS
From guidingstars.com
FENNEL AND WHISKEY BEEF STEW | RICARDO - RICARDO CUISINE
From ricardocuisine.com
BEEF STEW WITH FENNEL AND SHALLOTS - MAYO CLINIC
From mayoclinic.org
BEEF STEW WITH GREMOLATA - RECIPE | LE CREUSET
From lecreuset.ca
SLOW-COOKED BEEF SHIN WITH FENNEL AND GREMOLATA RECIPE - THE …
From telegraph.co.uk
BEEF AND FENNEL STEW - OHMYDISH
From ohmydish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love