Fennel and Whiskey Beef Stew
Fennel and Whiskey Beef Stew
Rating: (1 rated)
  • 1/4 cup (60 ml) flour
  • 3 lb (1.5 kg) bone-in beef blade roast
  • 1/4 cup (60 ml) olive oil
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup (125 ml) of whiskey
  • 1/2 teaspoon (2.5 ml) dried thyme
  • 2 tablespoons (30 ml) Dijon mustard
  • 3 cups (750 ml) chicken broth
  • Salt and pepper
  • 1 fennel bulb, thinly sliced
  • Preparation
  • 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.
  • Return the meat to the pan and bring to a boil. Remove from the heat.
  • Place in the oven and cook, uncovered, for about 2 hours 45 minutes. Add the fennel about 30 minutes before the end of cooking. Adjust the seasoning.
  • Delicious with mashed potatoes.
  • Description
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