Recipes

Beef & Fennel Stew

Talk about a fenn-omenal dish. This beef and fennel stew goes down super smooth. It's loaded with so many great-tasting ingredients you'll be stuffed after one bowl. Slurp down this savory stew!
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Cuisine Continental
Servings 1 servings
Calories 2138.13 kcal

Ingredients
  

  • 3/16 cup(s) all-purpose flour
  • 16 ounce(s) boneless lean beef stew meat, trimmed of visible fat and cut into 1 1/2-inch cubes
  • 2 tablespoon(s) olive oil
  • 1/2 fennel bulb, trimmed and thinly sliced vertically
  • 3 large shallots, chopped
  • 1 1/2 teaspoon(s) salt
  • 3/4 teaspoon(s) ground black pepper
  • 1 tablespoon(s) fresh thyme sprigs
  • 1/5 grams bay leaf
  • 3 cup(s) vegetable stock
  • 4 floz red wine
  • 4 large carrots, peeled and cut into 1-inch chunks
  • 4 large potatoes peeled and cut into 1-inch chunks
  • 18 small boiling onions, halved crosswise
  • 16 4/5 ounce(s) portobello mushrooms, brushed clean and cut into 1-inch chunks
  • 1/3 cup(s) finely fresh parsley, chopped

Instructions
 

  • Place the flour on a plate.
  • Dredge the beef cubes in the flour.
  • In a large, heavy saucepan, heat the oil over medium heat.
  • Add the beef and cook, turning as needed, until browned on all sides, about 5 minutes.
  • Remove the beef from the pan with a slotted spoon and set aside.
  • Add the fennel and shallots to the pan over medium heat and saut until softened and lightly golden, 7 to 8 minutes.
  • Add 1/2 tbs of the salt, 1/4 tbs of the pepper, the thyme sprigs and the bay leaf.
  • Saut for 1 minute.
  • Return the beef to the pan and add the vegetable stock and the wine, if using.
  • Bring to a boil, then reduce the heat to low, cover and simmer gently until the meat is tender, 40 to 45 minutes.
  • Add the carrots, potatoes, onions and mushrooms.
  • The liquid will not cover the vegetables completely, but more liquid will accumulate as the mushrooms soften.
  • Simmer gently until the vegetables are tender, about 30 minutes longer.
  • Discard the thyme sprigs and bay leaf.
  • Stir in the parsley and the remaining 1 tbs salt and 1/2 tbs pepper.
  • Ladle into warmed individual bowls and serve immediately.

Nutrition

Calories: 2138.13kcalCarbohydrates: 275.73gProtein: 130.08gFat: 55.26gSaturated Fat: 9.49gCholesterol: 280mgSodium: 7904.38mgFiber: 26.83gSugar: 77.99g
Keyword Beef, Carrots, High Fiber, Potato, Vegetables
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