Italian Beef Stew with Gremolata

Prep time: 15 minutes

Cook time: 1 hour, 45 minutes

Serves 6

INGREDIENTS:

3 tbs extra virgin olive oil

3 lb. boneless beef stew meat, cut into 2-inch cubes

1/3 cup chopped celery

1/2 cup diced carrots

1 cup chopped onion

4 cloves garlic, minced

2 tbs tomato paste

1 cup dry red wine or beef broth

2-3 cups beef broth

1 tbs dried oregano

1 tsp dried basil

1/4 cup chopped parsley

4 cloves garlic, minced

2 tsp grated lemon peel

DIRECTIONS:

1. In 5-quart Dutch oven, heat oil over medium-high heat. Brown half of the meat; transfer to plate. Brown remaining half and transfer to plate.

2. Reduce heat to medium; add celery, carrot and onion. Cook and stir until soft and fragrant. Add garlic; cook and stir 2 minutes.

3. Stir in tomato paste and wine, scraping bottom of pan to loosen browned bits. Simmer 3 minutes.

4. Return meat to pot. Stir in beef broth to cover meat halfway. Stir in oregano and basil; bring to boiling. Reduce heat; simmer, covered, 1 1/2 hours or until meat is tender. Season with salt and pepper to taste.

5. Meanwhile, for gremolata, combine parsley, garlic and lemon peel; mix well. Season with salt and pepper to taste. Sprinkle gremolata over stew before serving.

Per serving:

495 cal

25g fat

6g carbs

57g protein