Andrew Zimmern Cooks: Beef Stew - Andrew Zimmern

Ingredients

• 3 pounds beef chuck, trimmed and cut into 1 1/2-inch pieces
• 4 garlic cloves, minced
• 1 bottle of dry red wine (I like Rhone from Guigal)
• Bouquet garni made of 3 thyme sprigs, 3 parsley sprigs and 1 bay leaf, tied in cheesecloth
• Kosher salt
• Freshly ground black pepper
• 6 tablespoons canola oil
• 3 medium onions, thinly sliced
• 2 cups rich chicken stock
• 10 new potatoes, cut into 1/2-inch pieces
• 1 fennel bulb, sliced
• 2 large carrots, cut into 1/2-inch dice
• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1 tablespoon parsley, minced
• 1 tablespoon dill, minced