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Brandy Murphy
Beef stew with fennel
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Ingredients
Directions
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Dab the meat well with kitchen paper and sprinkle with salt, pepper and flour.
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Heat the oil in a frying pan and roast the meat in batches and brown.
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Take the meat out of the pan and stir the cakes.
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Add the onions and cook at a low setting for about 5 minutes.
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Meanwhile, saffron the wine in the wine.
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Add the fennel seed, the laurel, mace and all the meat to the onions.
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Pour in the fond and wine and bring to the boil.
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Turn the heat source down and let it boil gently for approx. 5 minutes.
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Then place the lid on the pan and simmer for at least 1.5 hours.
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In the meantime, cut the fennel into thin slices.
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After 1 hour of stewing the fennel, place the fennel on the meat and put the lid back on the pan.
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Spoon the meat and the fennel on a large dish and keep warm in a moderately warm oven.
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Boil the cooking liquid on a high setting for a few minutes and if necessary, further season with salt and pepper.
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Pour this sauce over the meat and sprinkle with the parsley.
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Nutrition
450Calories
Fat38% DV25g
Protein64% DV32g
Carbs2% DV7g
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