Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Beef stew with fennel
 
 
4 ServingsPTM30 min

Beef stew with fennel


  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

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


Nutrition

450Calories
Fat38% DV25g
Protein64% DV32g
Carbs2% DV7g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407