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Beef Stew w/Fennel
Cummulative Rating
Servings
Serves 6
Difficulty
Easy |
Ingredients
1 Tablespoon olive oil
1-1/2 pounds thick round steak, cut into 1" pieces
2 cups fennel bulb, thinly sliced
1-1/2 cups red bell pepper, chopped
1 onion, cut into 1/4" wedges
1 garlic clove, minced
2 cups carrots, cut into 1" pieces
1 cup water
1 teaspoon fennel seeds
2 Tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
One 14oz can diced tomatoes, undrained
1-1/2 cups gf beef broth
2-1/2 cups potaotes, peeled and cut into 1"pieces
For garnish:
1/2 cup fennel bulb, finely chopped
2 Tablespoons Italian parsley, chopped
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Directions
Heat a large Dutch oven over medium-high heat and add oil. When hot, add beef pieces and cook until browned on all sides. Remove from pan.
Add fennel slices, bell pepper, onion and garlic to the pan and reduce heat to medium and cook for about 10 minutes, stirring occasionally. Add the beef back to the pan. Add carrots, water, tomato paste, fennel seeds, salt, thyme, pepper, diced tomatoes with liquid and broth. Reduce heat to simmer, cover and cook for 1 hour, stirring occasionally. Add potato and cook for 30 more minutes.
Combine 1/2 cup chopped fennel bulb and parsley in a small bowl. Spoon stew into serving bowls and top with about a Tablespoon of fennel and parsley mixture. Serve immediately. |
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