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 beef stock
- 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
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Instructions
- 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.