This beef and fennel stew is made in a crock pot, but it can also be made in a Dutch oven. The fennel gives it a light taste. The potatoes can also be served on a side.
The main thing:
Other stuff:
Made by Véronique
Published at 2018-04-24, this recipe is for 6 people and takes 5 hours 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 31-07-2023
View the original recipe via:
https://ohmydish.com/recipe/beef-and-fennel-stew
Rinse the leek, remove the outer leaves and a part of the greens leaves. Coarsely chop the leek, peel the carrots and also coarsely chop them.
Peel and finely chop the onion and garlic cloves. Remove the hard parts of the fennel bulbs and chop them into coarse pieces. Rinse the potatoes, there's no need to peel them.
Divide the meat into bite-size pieces and coat them with flour, pepper and salt.
Heat a knob of butter in a skillet and cook the stewing meat in batches until they're beautiful brown. Add the meat to the slow cooker along with onion, garlic, carrots, fennel, potatoes, leek and bay leaves.
Deglaze the skillet using red wine, this way all the meat flavours will end up in the slow cooker. Stir the mustard into the red wine along with the beef stock. Pour the mixture into the slow cooker and set to the lowest setting for about 5 hours.
You can also create this stew in a dutch oven, it's best to sauté everything before you'll add the liquids and let it simmer for about 1,5 hours.
Season the stew with pepper and salt and remove the bay leaves before serving. Enjoy!
