Beef Fennel Stew Recipes

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BEEF FENNEL STEW



Beef Fennel Stew image

Provided by Food Network

Categories     main-dish

Time 8h10m

Yield 14 servings

Number Of Ingredients 10

8 pounds beef chuck roast
2 large onions, chopped
2 fennel bulbs, chopped
Roasted garlic, recipe follows
Kosher salt and freshly ground black pepper
8 (12-ounce) bottles beer (recommend: something strong, sweet, and hoppy)
Fennel fronds, for garnish
2 heads garlic
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 200 degrees F.
  • Trim the fat from the beef, and cut the beef into strips. Put the beef, onions, fennel, and roasted garlic into a large braising pan. Season the mixture with salt, and pepper. Pour the beer over the ingredients in the pan, submerging them. Cover the pan tightly with two layers of aluminum foil. Cook the stew in the oven for 8 hours. Transfer the stew to bowls, and garnish with fennel fronds.
  • Preheat the oven to 300 degrees F.
  • Cut the heads of garlic in half and sprinkle with extra-virgin olive oil, salt, and pepper, to taste. Wrap the heads in aluminum foil, and bake for 40 to 45 minutes.

BEEF STEW WITH FENNEL & ORANGE GREMOLATA



Beef Stew With Fennel & Orange Gremolata image

Make and share this Beef Stew With Fennel & Orange Gremolata recipe from Food.com.

Provided by MarraMamba

Categories     Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 20

cooking spray
1 1/2 lbs eye of round roast, trimmed and cut into 1-inch cubes
2 cups thinly sliced fennel bulbs (about 2 small bulbs)
1 1/2 cups chopped red bell peppers
1 large onion, cut into 1/4-inch-thick wedges (about 1 1/2 cups)
1 garlic clove, minced
3/4 lb diagonally cut carrot (about 3/4 pound)
1 cup water
2 tablespoons tomato paste
1 teaspoon fennel seed
3/4 teaspoon salt
3/4 teaspoon dried thyme
1/4 teaspoon fresh coarse ground black pepper
3 pieces orange rind, strips
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (10 1/2 ounce) can beef broth
3/4 lb diagonally cut parsnip (about 3/4 pound)
1/2 cup finely chopped fennel bulb
2 tablespoons finely chopped fennel leaves or 2 tablespoons fresh flat-leaf parsley
2 teaspoons grated orange rind

Steps:

  • To prepare stew, heat a large Dutch oven coated with cooking spray over medium-high heat. Add beef; cook 6 minutes, browning on all sides. Remove from pan.
  • Add 2 cups fennel bulb, bell pepper, onion, and garlic to pan; reduce heat to medium, and cook for 10 minutes, stirring occasionally. Add beef, carrot, and next 9 ingredients (carrot through broth). Cover, reduce heat to low, and simmer 1 hour, stirring occasionally. Add parsnip; cover and simmer 30 minutes or until beef is tender, stirring occasionally.
  • To prepare gremolata, combine 1/2 cup fennel bulb, fennel fronds, and grated orange rind in a small bowl.
  • Spoon 1 1/3 cups stew into each of 6 bowls; top each with 1 1/2 tablespoons gremolata.

Nutrition Facts : Calories 310.4, Fat 10.2, SaturatedFat 3.8, Cholesterol 77.1, Sodium 654.6, Carbohydrate 27.3, Fiber 8.1, Sugar 10.5, Protein 28.2

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