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Beef and Fennel Stew

Linda M. Harris
A rich and flavorful beef stew featuring tender meat, fennel, potatoes, carrots, and leeks, slow-cooked to perfection.
This dish is high in protein, fiber, and essential nutrients while remaining low in saturated fat, making it a satisfying, healthy, and versatile meal for any occasion.
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Prep Time 20 minutes
Cook Time 5 hours 10 minutes
Total Time 5 hours 30 minutes
Course Main Course
Cuisine Comfort Food, European
Servings 6

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 Vegetables
    Leek, 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 Beef
    Meat 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 Beef
    Searing 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 Vegetables
    Vegetable 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 Skillet
    Capturing 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 Cooking
    Gentle 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 Adjust
    Final 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 Enjoy
    Plating 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.
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