Beef Stew With Lemon Parsley Gremolata


What about a last hurrah of hearty and wintry gravy-drippingness before we move on to sunny salads and delicious desserts? This Beef Stew is packed with spices, red wine, and vegetables.

With the lemon parsley gremolata sprinkled on top, this dish takes on a fresh, springtime vibe. Springtime-y as a pot of hearty stew can be, as far as I know.

This dish is perfect for saying goodbye to winter and hello to spring.

You will need:


  • 3 lbs. of boneless beef chuck, cut into 2-inch pieces
  • 2 teaspoons of salt
  • 1 teaspoon of fresh black pepper
  • 2 tablespoons of oil
  • 4 peeled carrots, cut into 1-inch slices
  • 3 cloves of minced garlic
  • 3 cups of beef broth
  • 3 sprigs of fresh thyme
  • 3 stalks of celery, cut into 1-inch slices
  • 2 sliced onions
  • 2 sprigs of fresh rosemary
  • 1 ½ tablespoons of tomato paste
  • 1/4 cup of flour
  • 1 cup of red wine
  • 1 bay leaf
  • ¼ teaspoon of nutmeg
  • ½ cup of cream
  • chopped fresh parsley
  • lemon zest


  1. After rubbing the meat dry with paper towels, season it with salt and pepper. Over high heat, bring the oil to a boil in a big pot or Dutch oven. In batches, brown the beef until it has a lovely crust on both sides and is ready to be served. To save time, remove the beef from the saucepan before serving.
  2. To begin caramelizing the onions, lower the heat to medium and add the onions. Cook until the tomato paste and garlic are aromatic. In a medium saucepan, whisk in the flour and simmer for two minutes.
  3. Bring the wine and beef broth to a simmer and deglaze the pan. Bring back the meat to a simmer and add the bay leaf, rosemary, and thyme. Add water, bring back to a simmer, then turn the heat down to a simmer. 60-90 minutes is a good range.
  4. Continue to boil for another 30 minutes, or until the vegetables are very soft. Add the nutmeg, carrots, and celery now. Using a salt-and-pepper shaker, check your seasonings. Add the cream and mix well. Garnish with chopped parsley and lemon zest before serving with your choice of carbohydrate: rice, potatoes, or noodles.

Share this post

Share on facebook
Share on linkedin
Share on twitter