Beef Stew with Gremolata

Slow-cooked, hearty stews and the iconic Dutch Oven make for a winning combination, and our Beef Stew with Gremolata is no exception. This hearty one-pot recipe is both easy to prepare and delicious, offering a show-stopping main course for family and friends. 

Stews are typically simmered instead of boiled, offering the meat ample time to absorb all the rich flavours from the aromatics and tenderize. The Round Dutch Oven is the perfect piece of cookware for this recipe, locking in heat and moisture thanks to its tight-fitting lid and thick, enamelled cast iron walls. Crafted with enamelled cast iron, this versatile pot evenly distributes heat, delivering moist and tender results. 

Our Beef Stew with Gremolata makes for a great one-pot recipe, minimizing the need for cleanup, while providing an impressive meal. This recipe can be prepared in just over two hours, serving up to six portions. Be sure to top this delicious beef stew with homemade gremolata for added freshness in every bite. Here are all the ingredients you need and the steps to follow to tackle this recipe.

Brown the shin in a Round French Oven, and set aside.

In the same pot brown the onions, carrots and celery. Add the tomato paste and cook for 2 minutes.

Put the meat back into the French Oven and add the canned tomatoes. Cover with stock and place in the oven at 320°F for 2-3 hours until the meat is falling off the bone. If necessary remove the meat and reduce the sauce on the stove top.

Season well with salt and pepper. Serve hot with gremolata.