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Beef and Fennel Stew
2020-03-11
https://www.metro.ca/userfiles/image/recipes/ragout-bœuf-fenouil-11225.jpg
PT20M
PT1H30M
PT1H50M
Set your oven to 350°F (170°C)In a bowl, mix the stewing beef cubes, the flour and 1/4 tsp of salt.Add 2 Tbsp (30 ml) vegetable oil to your Dutch oven, and place on the stove at medium heat.Brown the beef on all sides and set aside.Once removed, add in the remaining Tbsp (15 ml) of oil, the onion, celery, carrot and fennel, and sauté for a minute.Add the garlic and continue to sauté for another minute.Deglaze the pan with the red wine, scraping all the bits off the bottom of the Dutch oven.Add in remaining ingredients and bring to a boil.Once boiled, cover and place in the oven for 75 minutes. Remove the lid for the last 15 minutes of cooking.Remove from oven, and adjust seasoning if need be.Source: Metro
4
Metro
4
1
4
4
2 tablespoon (30 ml) all purpose flour
3 tablespoon (45 ml) vegetable oil
16 oz (455 g) grassfed beef
2 carrot peeled and cut into chunks
1 celery rib pilled and cut into chunks
1 small yellow onion diced
2 small potato peeled and cut into chunks
2 tablespoon (30 ml) tomato paste
1 tablespoon (15 ml) Dijon mustard
2 clove garlic
2 teaspoon (10 ml) Worcestershire sauce
2 1/2 cups (625 ml) beef broth
1/2 cup (125 ml) red wine
1/4 c. à thé (1,25 ml) salt
1/4 teaspoon (1,25 ml) pepper
Beef and Fennel Stew
4
Main course
0:20
Preparation
1:30
COOKING
1:50
TOTAL TIME
Ingredients
-
2 tablespoon
(30 ml)all purpose flour
-
3 tablespoon
(45 ml)vegetable oil
-
16 oz
(455 g)grassfed beef
-
2
carrot peeled and cut into chunks
-
1
celery rib pilled and cut into chunks
-
1
small yellow onion diced
-
2
small potato peeled and cut into chunks
-
2 tablespoon
(30 ml)tomato paste
-
1 tablespoon
(15 ml)Dijon mustard
-
2
clove garlic
-
2 teaspoon
(10 ml)Worcestershire sauce
-
2 1/2 cups
(625 ml)beef broth
-
1/2 cup
(125 ml)red wine
-
1/4 c. à thé
(1,25 ml)salt
-
1/4 teaspoon
(1,25 ml)pepper
Preparation
Set your oven to 350°F (170°C)
In a bowl, mix the stewing beef cubes, the flour and 1/4 tsp of salt.
Add 2 Tbsp (30 ml) vegetable oil to your Dutch oven, and place on the stove at medium heat.
Brown the beef on all sides and set aside.
Once removed, add in the remaining Tbsp (15 ml) of oil, the onion, celery, carrot and fennel, and sauté for a minute.
Add the garlic and continue to sauté for another minute.
Deglaze the pan with the red wine, scraping all the bits off the bottom of the Dutch oven.
Add in remaining ingredients and bring to a boil.
Once boiled, cover and place in the oven for 75 minutes. Remove the lid for the last 15 minutes of cooking.
Remove from oven, and adjust seasoning if need be.
Source: Metro
Source :
Metro
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