Beef Stew with Fennel Gremolata

Ingredients

• 10.5 ounce beef broth canned
• 14.5 ounce canned tomatoes diced undrained canned
• 2 cups diagonally cut carrot (1-inch) ()
• 0.8 teaspoon thyme leaves dried
• 1.5 pounds eye-of-round roast trimmed cut into 1-inch cubes
• 0.5 cup fennel bulb finely chopped
• 2 cups fennel bulb thinly sliced ( 2 small bulbs)
• 1 teaspoon fennel seeds 
• 2 tablespoons flat-leaf parsley fresh finely chopped
• 1  garlic clove minced
• 0.3 teaspoon coarsely ground pepper black
• 1 large onion cut into 1/4-inch-thick wedges ( 1 1/2 cups)
• 2 teaspoons orange rind grated
• 3  orange rind strips 
• 2.5 cups diagonally cut parsnip (1-inch) ()
• 1.5 cups bell pepper red chopped
• 0.8 teaspoon salt 
• 2 tablespoons tomato paste 
• 1 cup water 

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. To prepare stew, heat a large Dutch oven coated with cooking spray over medium-high heat.
2. Add beef; cook 6 minutes, browning on all sides.
3. Remove from pan.
4. Add 2 cups fennel bulb, bell pepper, onion, and garlic to pan; reduce heat to medium, and cook for 10 minutes, stirring occasionally.
5. Add beef, carrot, and next 9 ingredients (carrot through broth). Cover, reduce heat to low, and simmer 1 hour, stirring occasionally.
6. Add parsnip; cover and simmer 30 minutes or until beef is tender, stirring occasionally.
7. To prepare gremolata, combine 1/2 cup fennel bulb, fennel fronds, and grated orange rind in a small bowl.
8. Spoon 1 1/3 cups stew into each of 6 bowls; top each with 1 1/2 tablespoons gremolata.