Fennel Beef Stew


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This stew is stick-to-your ribs good. It will keep you warm and full on those chilly winter nights.

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Serving Size / Yield

6 servings


  • 2 slices bacon, chopped
  • 1 celery stalk, chopped
  • 1 onion, chopped
  • 1 Tbs. olive oil
  • 1 Tbs. butter
  • 2 1/2 lbs. beef, cut into small chunks
  • 1 pinch salt
  • 1 pinch pepper
  • 1/2 C. dry wine
  • 1/2 Tbs. flour
  • 1 sm. can tomato sauce
  • 1 garlic clove, chopped
  • 1 Tbs. chopped parsley
  • 1/2 tsp. fennel seeds

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Brown the chopped bacon, celery and onion in olive oil and butter. Add beef, salt and pepper, and let meat brown slowly. When meat in brown, baste with wine and cook until the wine has almost completely evaporated. Sprinkle with meat with flour, add tomato sauce and enough water to cover meat and cook for 40 minutes. When meat is cooked, add the chopped garlic, parsley and fennel seeds. Cook for 10 more minutes. Serve.

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