Beef stew with fennel

Name: beef stew with fennel
Total time: 30 min
Yield: 4
Ingredients: 600 gram beef rib; 1 tablespoon flour; 4 tablespoon olive oil; 2 onion; 1 mespoint saffron; 400 milliliters dry white wine; 1 teaspoon fennel seed; 1 teaspoon fennel powder; 1 laurel leaf; 1 piece mace; 400 milliliters cattle fond; 400 milliliters Beef broth; 2 fennel bulb; 2 twig parsley

Ingredients

Directions

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