Beef Fennel Stew

Recipe courtesy Justin Phillips, Beer Table
TOTAL TIME: 8 hr 10 min
Prep: 10 min
Inactive Prep: --
Cook: 8 hr
 
YIELD: 14 servings
LEVEL: Easy

ingredients

  • 8 pounds beef chuck roast
  • 2 large onions, chopped
  • 2 fennel bulbs, chopped
  • Roasted garlic, recipe follows
  • Kosher salt and freshly ground black pepper
  • 8 (12-ounce) bottles beer (recommend: something strong, sweet, and hoppy)
  • Fennel fronds, for garnish
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
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Directions

Preheat the oven to 200 degrees F.

Trim the fat from the beef, and cut the beef into strips. Put the beef, onions, fennel, and roasted garlic into a large braising pan. Season the mixture with salt, and pepper. Pour the beer over the ingredients in the pan, submerging them. Cover the pan tightly with two layers of aluminum foil. Cook the stew in the oven for 8 hours. Transfer the stew to bowls, and garnish with fennel fronds.
Preheat the oven to 300 degrees F.

Cut the heads of garlic in half and sprinkle with extra-virgin olive oil, salt, and pepper, to taste. Wrap the heads in aluminum foil, and bake for 40 to 45 minutes.

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  • on January 05, 2012

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    I debated on the oven or slow cooker for this recipe and tried the oven for the first attempt. I also downsized the recipe to about 2.2 pounds of meat one onion and one fennel bulb. For the roasted garlic, I did half dozen cloves in a small sauté pan on low heat with a little olive oil. So I used a Corning ware casserole with a glass lid and I was pleased with the results. Just two 12 ounce beers were needed. Flavor was good. My only complaint was the liquid part was not thick enough to my liking or definition of "stew" so I thickened it with some roux. I might try dusting the meat pieces with some flour before cooking next time.

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