Beef Stew with Corn and Fennel |
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Prep Time: 18 Minutes Cook Time: 120 Minutes |
Ready In: 138 Minutes Servings: 9 |
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Instead of the usual potatoes and carrots, this beef stew recipe features whole-kernel corn, fennel and mushrooms. If you don't want to use red wine, replace it with addtional beef broth. Ingredients:
1(14.5-ounce) can low-salt beef broth |
1 cup dry red wine |
1 cup water |
2 garlic cloves, minced |
3 tablespoons tomato paste |
1 tablespoon dried basil |
1 1/2 teaspoons dried thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 teaspoons extra-virgin olive oil |
1 1/2 pounds lean boneless top round steak, cut into 1-inch cubes |
2 cups vertically sliced fennel (about 2 medium bulbs) |
1 large onion, sliced vertically (about 1 1/2 cups) |
1 (8-ounce) package button mushrooms, quartered |
2 tablespoons all-purpose flour |
3 tablespoons water |
1 (10-ounce) package frozen whole-kernel corn, thawed |
fennel sprigs (optional) |
Directions:
1. Combine first 9 ingredients in a medium bowl; stir with a whisk.
2. Heat a Dutch oven over high heat until hot; add oil. Add beef; cook 4 minutes or until browned on all sides, stirring occasionally.
3. Reduce heat to medium-high; add fennel, onion, and mushrooms. Cook 5 minutes, stirring occasionally.
4. Add broth mixture; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender.
5. Combine flour and water in a small bowl; stir with a whisk until smooth. Stir flour mixture into beef mixture. Add corn. Cover and simmer 8 minutes. Garnish with fennel sprigs, if desired.
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