Beef Fennel Stew

Name: Beef Fennel Stew
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT8H0M0.000S
Total time: P0Y0M0DT8H10M0.000S
Yield: 14 servings
Ingredients: 8 pounds beef chuck roast; 2 large onions, chopped; 2 fennel bulbs, chopped; Roasted garlic, recipe follows; Kosher salt and freshly ground black pepper; 8 (12-ounce) bottles beer (recommend: something strong, sweet, and hoppy); Fennel fronds, for garnish; 2 heads garlic; Extra-virgin olive oil; Kosher salt and freshly ground black pepper

Getting reviews...

Level: Easy
Total: 8 hr 10 min

Prep: 10 min
Cook: 8 hr

Yield: 14 servings

Level: Easy
Total: 8 hr 10 min

Prep: 10 min
Cook: 8 hr

Yield: 14 servings

Ingredients

8 pounds beef chuck roast

2 large onions, chopped

2 fennel bulbs, chopped

Roasted garlic, recipe follows

Kosher salt and freshly ground black pepper

8 (12-ounce) bottles beer (recommend: something strong, sweet, and hoppy)

Fennel fronds, for garnish

Roasted Garlic

2 heads garlic

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

Directions

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. 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.

Roasted Garlic

Preheat the oven to 300 degrees F.
Cut the heads of garlic in half and sprinkle with extra-virgin olive oil, salt, and pepper, to taste. Wrap the heads in aluminum foil, and bake for 40 to 45 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Justin Phillips, Beer Table