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Beef Stew with Corn and Fennel

  • 9servings
  • 211calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1(14 1/2-ounce) can low-salt beef broth

  2. 1 cup dry red wine

  3. 1 cup water

  4. 2 garlic cloves, minced

  5. 3 tablespoons tomato paste

  6. 1 tablespoon dried basil

  7. 1 1/2 teaspoons dried thyme

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon pepper

  10. 2 teaspoons extra-virgin olive oil

  11. 1 1/2 pounds lean boneless top round steak, cut into 1-inch cubes

  12. 2 cups vertically sliced fennel (about 2 medium bulbs)

  13. 1 large onion, sliced vertically (about 1 1/2 cups)

  14. 1 (8-ounce) package button mushrooms, quartered

  15. 2 tablespoons all-purpose flour

  16. 3 tablespoons water

  17. 1 (10-ounce) package frozen whole-kernel corn, thawed

  18. Fennel sprigs

Instructions Jump to Ingredients ↑

  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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