Directions:
- Preheat oven to 450°F.
- Heat oil and 1 tablespoon butter in 5 quart casserole over medium high heat. Add 1/3 of the beef cubes and brown on all sides (6-8 minutes). Transfer meat to plate or bowl. Repeat with remainder of beef until all is browned.
- Add chopped onion to pan, reducing heat to low and sauté for about 6-8 minutes or until onion is tender and translucent.
- Return beef to pan and sprinkle with flour, tossing until all is coated. Transfer all to casserole to oven and bake for 5 minutes. Remove from oven.
- Reduce oven temperature to 325°F.
- Pour any reserved juices (from beef on plate) over the beef, along with the wine and broth (if beef is not covered add more beef broth or water).
- Tie parley sprigs, garlic, thyme and bay leaf in a cheesecloth.
- Add herbs (in cheese cloth bag) to beef with salt and pepper.
- Bring mixture to a boil on top of stove and then transfer mixture to casserole and then to oven.
- Bake for 45-60 minutes, stirring occasionally.
- Stir in carrots, adding more broth (or water) is sauce is too thick or mixture seems dry. Continue baking for 30-45 minutes (20-30 if using baby carrots). Discard cheesecloth bag.
- While stew is baking in oven, in a medium saucepan boil water (enough to cover onions) and add onions and boil for 1 minute. Drain onions and peel onions.
- In a skillet over medium heat, melt one tablespoon butter. Add onions to skillet and sauté for 4-5 minutes. Remove onions from skillet and add to stew, along with the fennel (if using) in casserole in the oven. Continue baking for 20 more minutes.
- Remove from oven and add peas to casserole, simmering an additional 5-10 minutes on top of the stove. Stir in minced parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 661.92 Kcal (2771 kJ) | ||
| Calories from fat | 351.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.06g | 60% | |
|---|---|---|---|
| Cholesterol | 150.76mg | 50% | |
| Sodium | 911.85mg | 38% | |
| Potassium | 893.44mg | 19% | |
| Total Carbs | 18.84g | 6% | |
| Sugars | 5.68g | 23% | |
| Dietary Fiber | 4.42g | 18% | |
| Protein | 46.7g | 93% | |
| Vitamin C | 16.9mg | 28% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.2mg | 7% | |
| Calcium | 82.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 149.86 Kcal (627 kJ) | ||
| Calories from fat | 79.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.84g | 60% | |
|---|---|---|---|
| Cholesterol | 34.13mg | 50% | |
| Sodium | 206.44mg | 38% | |
| Potassium | 202.27mg | 19% | |
| Total Carbs | 4.26g | 6% | |
| Sugars | 1.29g | 23% | |
| Dietary Fiber | 1g | 18% | |
| Protein | 10.57g | 93% | |
| Vitamin C | 3.8mg | 28% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.3mg | 7% | |
| Calcium | 18.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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