Beef Stew with Fennel & Shallots
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...
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Pot
- Wooden spoon
- Ladle
- Measuring cup
- Measuring spoon
- Colander
- Peeler
- Mixing bowl
Ingredients
- 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
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