Beef Fennel Stew

Recipe courtesy Justin Phillips, Beer Table

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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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