Beef Stew with Corn and Fennel

Beef Stew with Corn and Fennel
Photo by Oxmoor House

Ingredients

  • 1(14.5-ounce) can low-salt beef broth
  • 3 tablespoons water
  • 1 large onion, sliced vertically (about 1 1/2 cups)
  • 2 teaspoons extra-virgin olive oil
  • 2 tablespoons all-purpose flour
  • 1 cup dry red wine
  • 1 ½ pounds lean boneless top round steak, cut into 1-inch cubes
  • + 11 more ingredients
    • 1 ½ teaspoons dried thyme
    • 1 tablespoon dried basil
    • 3 tablespoons tomato paste
    • 1 (8-ounce) package button mushrooms, quartered
    • 1 (10-ounce) package frozen whole-kernel corn, thawed
    • 2 cups vertically sliced fennel (about 2 medium bulbs)
    • 1 cup water
    • Fennel sprigs (optional)
    • ¼ teaspoon pepper
    • ½ teaspoon salt
    • 2 garlic cloves, minced

Combine first 9 ingredients in a medium bowl; stir with a whisk. Heat a Dutch oven over high heat until hot; add oil. Add beef; cook 4 minutes or until browned on all sides, stirring occasionally. Reduce heat to medium-high; add fennel, onion, and mushrooms. Cook 5 minutes, stirring occasionally....

View full recipe at My Recipes

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