Osso Buco-Style Beef Stew - WW

By á-1569

Ingredients

• STEW:
• 2 1/2 lb. bottom round roast, cut into 1 inch cubes
• 1/4 c flour
• 3 tsp olive oil
• 2 onions, finely chopped
• 1 1/2 c low-sodium beef broth
• 3 garlic cloves, chopped
• 1 (28 oz can) diced tomatoes, drained
• 4 carrots, thickly sliced
• 6 springs + 1/4 c chopped flat-leaf parsley
• 1/2 tsp salt
• 1/4 tsp pepper
• GREMOLATA:
• 1/2 c chopped fresh flat-leaf parsley
• Grated zest of 1 large lemon
• 1 garlic clove, finely chopped

Preparation

Step 1

1.Combine beef and flour in large bowl; toss to coat. Heat 1 tsp oil in large nonstick skillet over med-high heat. Add one third of beef and cook, turning frequently, until browned, 4-5 min. Transfer to 5-6 quart slow cooker. Repeat with remaining oil and beef
2.Add onions, broth, and garlic to skillet. Bring to boil, scraping up browned bits. Cook until onions are crisp-tender, 3 min. Add onion mixture, tomatoes, carrots, parsley sprigs, salt and pepper to slow cooker. Stir. Cover and cook until beef and vegetables are fork-tender, 4-6 hours on high or 8-10 hours on low. Discard parsley sprigs and stir in chopped parsley.
3.For gremolata, meanwhile, mix all ingredients in small bowl. Serve with stew

6 points