Preparation time is 40minutes
Cook time is 1hours 45minutes
Total time is 2hours 25minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
8
- 1.10kilograms stewing beef, cut into bite-sized pieces
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1tablespoons plain flour
- 2teaspoons mild paprika
- 3tablespoons olive oil
- 2 onions, finely sliced
- 3 bulbs of fennel, trimmed and cut into eighths
- 2/3 cup dry white wine
- 1.20L hot beef stock
- 1 knob butter
- 450grams chestnut mushrooms, quartered
- 1 pinch dried oregano
Nutrition per serving
1490kJ / 354Cal
1490 Kilojoules or 354 Calories
17% of daily energy intake*
Protein
32.2grams
Fat
20.4grams
Carbs
6.8grams
Sugars
3.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat the oven to 180°C. Season the meat well with salt and black pepper, then place in a mixing bowl and toss with the flour and paprika so the pieces are evenly coated.
Step 2 of 4
Heat half the olive oil in a large cast-iron pan, add the meat, and cook over a medium heat, stirring frequently, for 8-10 minutes, or until evenly browned. Remove with a slotted spoon and put to one side.
Step 3 of 4
Heat the remaining oil in the pan, add the onion, and cook for 6-8 minutes, or until soft. Season well with salt and black pepper, then add the fennel and cook, stirring occasionally, for 6 minutes, or until beginning to soften slightly. Add the wine, raise the heat, and simmer for a couple of minutes until the alcohol evaporates. Return the meat to the pan, pour in the stock, then bring to the boil. Cover with a lid and put in the oven for 1 hour.
Step 4 of 4
When the hour is up, melt the butter in a frying pan, add the mushrooms and oregano, and cook, stirring occasionally, for 5 minutes, or until soft. Stir into the beef and fennel and cook for a further 30 minutes. Serve with boiled potatoes.
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