Beef Stew with Lemon Parsley Gremolata

• 3 pounds Stew Beef Or Boneless Short Ribs, Cut Into Large Chunks
• 2 teaspoons Salt
• 1 teaspoon Fresh Black Pepper
• 2 Tablespoons Oil
• 2 whole Onions, Sliced
• 1- 1/2 Tablespoon Tomato Paste
• 3 cloves Garlic, Minced
• 1/4 cups Flour
• 1 cup Red Wine
• 3 cups Beef Broth
• 2 sprigs Fresh Rosemary
• 3 sprigs Fresh Thyme
• 1 whole Bay Leaf
• 1/4 teaspoons Nutmeg
• 4 whole Carrots, Peeled And Cut Into Chunks
• 3 stalks Celery, Cut Into Chunks
• 1/2 cups Half-and-half
• 1/4 cups Chopped Parsley For Garnish
• 2 Tablespoons Lemon Zest, For Garnish

1. Pat the beef dry with paper towels and season with salt and pepper.
2. Heat the oil in a large pot or Dutch oven over high heat.
3. Brown the beef in batches until you get a nice crust on all sides.
4. Remove the beef from the pot and set aside.
5. Reduce heat to medium, add the onions, and saute for about 5 minutes, until beginning to caramelize.
6. Add the tomato paste and garlic, and cook for another couple of minutes, until fragrant.
7. Add the flour and cook for 2 minutes, stirring constantly.
8. Add the wine and beef broth to deglaze the pan and bring to a simmer.
9. Add the beef back into the pot along with the rosemary, thyme, and bay leaf.
10. Bring back to a simmer, cover, and reduce heat to low.
11. Cook for 60-90 minutes.
12. Add the nutmeg, carrots, and celery to the pot and simmer for another 30 minutes, or until everything is really tender.
13. Taste for salt and pepper and adjust accordingly.
14. Stir in the cream.
15. Serve with rice, potatoes, or noodles, and garnish with chopped parsley and lemon zest.

beef, salt, fresh black pepper, oil, onions, tomato paste, garlic, flour, red wine, beef broth, rosemary, thyme, bay leaf, nutmeg, carrots, stalks celery, parsley, lemon zest

Taken from tastykitchen.com/recipes/main-courses/beef-stew-with-lemon-parsley-gremolata/ (may not work)