Beef Stew with Fennel & Shallots

Beef Stew with Fennel & Shallots - 2 Guiding Stars

Active Time

30 min.

Total Time

2 hours

Servings

6 (626 g)

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.

Ingredients

3 Tbsp. flour
1 lb. lean beef stew meat, trimmed and cubed
2 Tbsp. olive oil
½ fennel bulb, trimmed and sliced
2 cloves garlic, minced
3 large shallots, chopped
½ tsp. salt
¾ tsp. pepper
2 fresh thyme sprigs
1 bay leaf
3 cups low-sodium beef broth
½ 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
⅓ cup chopped fresh parsley

Directions

Place the flour on a plate. Dredge the beef cubes in the flour.
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.
Add the fennel, garlic, and shallots to the pan over medium heat and sauté until softened and lightly golden (7-8 minutes). Add salt, pepper, thyme, and bay leaf. Sauté for 1 minute.
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).
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.

Nutritional analysis per serving: Calories 440; Total Fat 8.5g (12% Daily Value); Saturated Fat 2g (10% DV); Trans Fat 0g; Cholesterol 44mg (15% DV); Sodium 370mg (16% DV); Total Carbohydrate 63g (23% DV); Dietary Fiber 9g (32% DV); Total Sugars 10g; Includes 0g Added Sugars (0% DV); Protein 26g; Vitamin D 0% DV; Calcium 8% DV; Iron 30% DV; Potassium 40% DV; Vitamin B6 90% DV; Niacin 80% DV; Vitamin C 70% DV.