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Beef, Fennel, and Mushroom Hotpot

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Categories: Big-Batch Meals, Comfort Foods, Kid-friendly
Type: Soups and Stews

Beef, fennel, and mushrooms are a delicious combination in this hotpot meal.

Prep Time: 40M

Cooking Time: 1H45M

Serves: Serves 8

Ingredients:

  • 21/2lb (1.1kg) beef stew meat, cut into bite-size pieces
  • sea salt and freshly ground black pepper
  • 1 tbsp plain flour
  • 2 tsp mild paprika
  • 3 tbsp olive oil
  • 2 onions, finely sliced
  • 3 fennel bulbs, trimmed and cut into eighths
  • 2/3 cup dry white wine
  • 4 cups hot beef stock or vegetable stock
  • 1 tbsp butter
  • 1lb (450g) cremini mushrooms, quartered
  • pinch of dried oregano
Beef, Fennel, and Mushroom Hotpot photo

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Directions:

  1. Preheat the oven to 350°F (180°C). Season the meat well, then place in a mixing bowl and toss with the flour and paprika until the pieces are evenly coated.
  2. Heat half the olive oil in a large cast-iron casserole, add the meat and cook over medium heat, stirring frequently, for 8-10 minutes, or until evenly browned. Remove with a slotted spoon and set aside.
  3. Heat the remaining oil in the casserole, add the onion, and sauté for 6-8 minutes, or until soft. Season. Add the fennel and cook, stirring occasionally, for 6 minutes, or until beginning to soften slightly. Add the wine, raise the heat, and simmer for a couple of minutes until the alcohol evaporates. Return the meat to the casserole, pour in the stock, then bring to a boil. Cover and place in the oven for 1 hour.
  4. After 1 hour, melt the butter in a frying pan, add the mushrooms and oregano, and sauté, stirring often, for 5 minutes, or until soft. Stir into the beef and fennel and return to the oven for another 30 minutes. Serve with boiled potatoes.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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