Fennel and Whiskey Beef Stew | RICARDO

Ingredients

• 1/4 cup (60 ml) flour
• 3 lb (1.5 kg) bone-in beef blade roast
• 1/4 cup (60 ml) olive oil
• 2 onions, chopped
• 2 cloves garlic, chopped
• 1/2 cup (125 ml) of whiskey
• 1/2 teaspoon (2.5 ml) dried thyme
• 2 tablespoons (30 ml) Dijon mustard
• 3 cups (750 ml) chicken broth
• Salt and pepper
• 1 fennel bulb, thinly sliced