This hearty beef and fennel stew is a comforting, protein-packed meal perfect for any day of the week.
Loaded with tender beef, fiber-rich vegetables, and aromatic herbs, it delivers a wholesome balance of nutrients while staying low in saturated fats.
Easy to prepare and ideal for meal prep, this stew satisfies both taste and nutrition effortlessly.
Beef and Fennel Stew
Equipment
- 1 Cutting board & chef’s knife
- 1 Slow cooker (or Dutch oven with lid)
- 1 Large skillet
- 1 Pair of meat tongs
Ingredients
- 600 g beef stewing meat
- 1 leek
- 2 fennel bulbs
- 4 carrots
- 8 medium waxy potatoes
- 1 onion
- 4 garlic cloves
- 3 bay leaves
- All-purpose flour for coating
- Salt to taste
- Pepper to taste
- 2 tbsp mustard
- 1 knob butter
- 150 ml red wine
- 200 ml beef stock
Instructions
- Prepare the VegetablesLeek, Carrots, Fennel, Potatoes, Onion, and Garlic Prep: Start by thoroughly rinsing the leek under cold running water to remove any dirt or grit trapped in the layers. Remove the outer leaves and trim the tougher green tops, keeping only the tender part. Slice the leek into coarse pieces. Peel the carrots and chop them into large, uniform chunks. Trim the fennel bulbs by removing the tough core and fibrous stalks, then cut them into bite-sized pieces. Wash the potatoes thoroughly—no need to peel them as the skin adds nutrients and texture—and cut them into even chunks. Finally, peel and finely chop the onion and garlic cloves. Keeping all vegetables roughly the same size ensures even cooking.
- Prepare the BeefMeat Cutting and Coating: Cut the beef stewing meat into bite-sized cubes, aiming for pieces about 2–3 cm across for tenderness. Lightly season the meat with salt and freshly ground pepper. Dust each piece generously with all-purpose flour, shaking off any excess. This coating will help create a rich, slightly thickened sauce as it cooks and will give the meat a beautiful, golden crust when seared.
- Brown the BeefSearing for Flavor: Heat a knob of butter in a large skillet over medium-high heat. Once the butter melts and begins to foam, add the beef in batches, ensuring not to overcrowd the pan. Sear each batch until all sides are deeply golden brown—this usually takes 3–5 minutes per batch. Use tongs to turn the meat evenly. Remove each batch and transfer it to the slow cooker (or Dutch oven if using). Browning the meat in batches prevents steaming and enhances flavor through the Maillard reaction.
- Layer the VegetablesVegetable Arrangement for Even Cooking: In the slow cooker, layer the chopped onion, garlic, carrots, fennel, potatoes, and leeks over the browned beef. Add the bay leaves on top for aromatic depth. The layering ensures that flavors infuse evenly as the stew cooks and that vegetables absorb the savory juices from the meat.
- Deglaze the SkilletCapturing the Pan Flavors: After searing all the meat, keep the skillet on medium heat and pour in the red wine. Use a wooden spoon or spatula to scrape up all the browned bits stuck to the bottom—these are full of concentrated flavor. Stir in the mustard until fully incorporated, then add the beef stock. Pour this rich liquid over the meat and vegetables in the slow cooker, making sure every piece is coated. This deglazing step ensures no flavor is wasted and adds complexity to the stew.
- Slow CookingGentle Heat for Tenderness: Set the slow cooker to the lowest setting and cover with the lid. Allow the stew to cook slowly for approximately 5 hours. If using a Dutch oven, bring the liquid to a gentle simmer over medium-low heat, then cover and cook for 1.5 hours, stirring occasionally to prevent sticking. Slow cooking at low temperatures breaks down the connective tissue in the beef, producing tender, melt-in-your-mouth meat and a deeply flavorful broth.
- Season and AdjustFinal Flavor Balance: Once the beef and vegetables are tender and infused with aromatic flavors, remove the bay leaves. Taste the stew and adjust seasoning with salt and pepper as needed. If the stew appears too thick, add a splash of beef stock or water to reach your desired consistency. Conversely, if it’s too thin, uncover the slow cooker and let it simmer for 10–15 minutes to reduce and concentrate flavors.
- Serve and EnjoyPlating and Presentation: Ladle the hearty beef and fennel stew into warm bowls, ensuring each serving has a good balance of meat, potatoes, and vegetables. Garnish with a sprinkle of fresh herbs such as parsley or thyme if desired. Serve immediately with crusty bread or a side salad for a complete, satisfying meal. Leftovers can be stored in airtight containers in the refrigerator for up to 3 days or frozen for future meals.
Notes
- Use a slow cooker for convenience, or a Dutch oven if you prefer stovetop cooking.
- Searing the beef in batches is crucial for developing rich, deep flavors.
- Waxy potatoes hold their shape well during slow cooking, making the stew more visually appealing.
- Adjust the amount of red wine according to taste; it adds depth without overpowering the dish.
- Mustard adds a subtle tang, balancing the richness of the beef.
Chef’s Secrets for Maximum Flavor
Creating a deeply flavorful stew starts with layering flavors. Always sear the beef thoroughly; the Maillard reaction creates a savory, complex base.
Don’t skip deglazing the skillet—those browned bits carry concentrated meatiness that transforms the stew.
Incorporating a variety of vegetables like fennel, leek, and carrots adds both sweetness and texture.
Cooking slowly at low heat allows the flavors to meld perfectly while keeping the meat tender.
For an extra touch, consider finishing with a pat of butter or a drizzle of high-quality olive oil to enrich the sauce and add a silky mouthfeel.
Serving Suggestions to Impress Guests
This beef and fennel stew pairs beautifully with crusty bread, a creamy mash, or even a light, herby couscous.
For a fresh contrast, serve it alongside a simple green salad with a tangy vinaigrette.
Garnishing with chopped fresh parsley or thyme not only adds color but also a fragrant layer that elevates the dish.
It’s also ideal for a hearty dinner party—serve in large bowls family-style so guests can enjoy the aromatic steam and comforting textures right away.
Storage Tips for Long-Lasting Stew
Allow the stew to cool to room temperature before refrigerating in airtight containers.
It will keep well for up to 3 days, and flavors often intensify overnight.
For longer storage, freeze in portions for up to 3 months; use freezer-safe containers and leave a small gap for expansion.
When reheating, gently warm on the stovetop over low heat to prevent meat from drying out, stirring occasionally to maintain consistency.
Avoid microwaving large portions at once, as this can unevenly heat the stew.
Frequently Asked Questions
1. Can I use a different cut of beef?
Yes, tougher cuts like chuck or brisket work best as they become tender during slow cooking. Avoid lean cuts like sirloin, which can dry out.
2. Do I have to peel the potatoes?
No, leaving the skin on adds fiber, nutrients, and texture. Just make sure to wash them thoroughly.
3. Can I make this stew in advance?
Absolutely! The stew tastes even better the next day as the flavors meld. Prepare ahead and reheat gently before serving.
4. Can I substitute red wine?
Yes, use extra beef stock, a splash of balsamic vinegar, or grape juice for a non-alcoholic alternative while maintaining depth of flavor.
5. How do I thicken the stew if it’s too thin?
Remove the lid and simmer on low for 10–15 minutes to reduce. Alternatively, mix a teaspoon of flour or cornstarch with cold water and stir it in gradually.
