BEEF AND FENNEL STEW NZ Springvale Beef

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Step 1. Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches. Step 2.

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2. In a large, heavy saucepan, heat the oil over medium heat. Cook the beef until browned on all sides (5 minutes). Remove the beef from the pan with a slotted spoon and set aside. 3. Add the fennel, garlic, and shallots to the pan over medium heat and saute until softened and lightly golden (7-8 minutes).

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Finishing the beef and fennel stew -- 5 hours + 10 minutes. Heat a knob of butter in a skillet and cook the stewing meat in batches until they're beautiful brown. Add the meat to the slow cooker along with onion, garlic, carrots, fennel, potatoes, leek and bay leaves. Deglaze the skillet using red wine, this way all the meat flavours will end.

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Sear the beef on each side, over the entire surface until nicely browned-about 2-3 minutes per side. Place the seared roast into a slow cooker along with the sliced fennel and onions. Add a little water if the roast is lean. Cook on low for 8-10 hours. When done, remove the roast from the slow cooker and place it on a serving platter.

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Transfer to the bowl and set aside until needed. Add the red wine to the hot Dutch oven and scrape up any browned bits, then simmer for 1 minute. Add the onions and fennel then season with sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally, for 7-8 minutes, until the vegetables are tender.

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To a large heaven soup pan or dutch oven over medium high heat, add 1 tablespoon oil and the butter. Add ¼ of the beef to the pan and cook until browned, turning the pieces often. Remove to a bowl. Repeat with the rest of the beef. Once all the beef is cooked, add the remaining tablespoon of vegetable oil to the pan.

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Add tomatoes with juice and bring to a boil. Cook, stirring, just until mixture begins to thicken, about 2 minutes. Add bay leaves and stir well. Transfer to slow cooker stoneware. Cover and cook on Low for 8 hours or on High for 4 hours, until beef is tender. Discard bay leaves. Stir in olives and serve.

BEEF AND FENNEL STEW NZ Springvale Beef

Step 3. Transfer to a slow cooker, scraping bottom of skillet to get all the fat and spices. Add sweet potatoes, fennel, bell pepper, chicken broth, soy sauce, and tomato paste. Cover and cook on.

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2. Turn your Instant Pot on the sautéing option and generously cover the bottom with extra virgin olive oil. If you use a normal pressure cooker, heat on medium heat. 3. Add the onions, leeks, fennel, celery, and parsnip and sauté for about 10-15 minutes, until the vegetables soften up and become fragrant.

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Preheat the oven to 180 ° C (350 ° F). Dredge the meat in flour. In a large saucepan, brown the meat on both sides in half the oil. Set aside. In the same pan, brown the onion and garlic in the remaining oil. Deglaze with the whiskey. Add the thyme, mustard and broth. Season with salt and pepper.

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Stir fennel, cover, and stew for 5 minutes. Add chopped fennel fronds, ground fennel seed, red pepper flakes, and salt to taste. Step 3. Stir mixture, and raise heat to medium-high. Cook, covered, until liquid has nearly evaporated and fennel is thoroughly cooked and soft, about 10 more minutes. (If necessary, simmer uncovered for a few minutes.

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The fennel adds a delicious earthy herbal taste that cuts into the fattiness of the dish. It's a very easy stew to make but be warned, it needs a few hours of simmering to come together. Ingredients: 1 onion, diced 3 large carrots, diced 1 jalapeño, sliced 1 head of fennel 3 cloves of garlic, minced 1.5 pounds of chuck or another good stew.

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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.

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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.

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Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with.

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Add the beef and cook, turning as needed, until browned on all sides, about 5 minutes. Remove the beef from the pan with a slotted spoon and set aside. Add the fennel and shallots to the pan over medium heat and saute until softened and lightly golden, 7 to 8 minutes. Add 1/4 teaspoon pepper, thyme sprigs and bay leaf.