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Beef Stew with Corn and Fennel

Beef Stew

Save time and cook this stew in your Crock-Pot.

Prep Time 18 minutes
Cook Time 2 hours
Servings 9

Ingredients

  • 1 (14.5-ounce) can low-salt beef broth
  • 1 cup dry red wine
  • 1 cup water
  • 2 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 tablespoon dried basil
  • 1 1/2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 pounds lean boneless top round steak, cut into 1-inch cubes
  • 2 cups fennel, vertically sliced (about 2 medium bulbs)
  • 1 large onion, sliced vertically (about 1 1/2 cups)
  • 1 (8-ounce) package button mushrooms, quartered
  • 2 tablespoons all-purpose flour
  • 3 tablespoons water
  • 1 (10-ounce) package frozen whole-kernel corn, thawed

Directions

  1. Combine first nine 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 and 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.

Nutrition Information

Serving Size (Amount Per Serving) Measurement
Calories 211
Fat 5.2 g
Saturated Fat 1.5 g
Protein 27.3 g
Carbs 14.1 g
Cholesterol 64 mg
Sodium 285 mg
Fiber 2.6 g

 

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