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Soups & stews

Beef Stew with Fennel and Shallots
The fennel adds a mild licorice layer of flavor background to this hearty stew. Rich with the flavors and textures of pearl onions and mushrooms, this robust stew takes your standard beef stew up a notch.
3 Tbsp. flour
1 lb. lean beef stew meat, trimmed and cubed
2 Tbsp. olive oil
1/2 fennel bulb, trimmed and sliced
2 cloves garlic, minced
3 large shallots, chopped
1/2 tsp. salt
3/4 tsp. pepper
2 fresh thyme sprigs
1 bay leaf
3 cups beef stock
1/2 cup red wine (optional)
4 large carrots, peeled and sliced thick
4 large potatoes, peeled and cubed
10 oz. small boiling onions, peeled and halved
3 oz. mushrooms, chopped
1/3 cup chopped fresh parsley
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Beef Stew with Fennel and Shallots

Beef Stew with Fennel and Shallots

Beef Stew with Fennel and Shallots
Two Stars Guiding Stars
  • Servings:6 (640 g)
  • Prep Time:30 minutes
  • Cook Time:120 minutes
1. Place the flour on a plate. Dredge the beef cubes in the flour.
2. In a large, heavy saucepan, heat the oil over medium heat. Cook the beef until browned on all sides (5 minutes). Remove the beef from the pan with a slotted spoon and set aside.
3. Add the fennel, garlic, and shallots to the pan over medium heat and saute until softened and lightly golden (7-8 minutes). Add salt, pepper, thyme, and bay leaf. Saute for 1 minute.
4. Return the beef to the pan and add the stock and wine, if using. Bring to a boil, then reduce the heat to low. Cover and simmer gently until the meat is tender (40-45 minutes).
5. Add the carrots, potatoes, onions, and mushrooms. Simmer gently until the vegetables are tender (30 minutes). Discard the thyme sprigs and bay leaf. Stir in the parsley to serve.