Beef Stew with Corn and Fennel

Ingredients

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

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....

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