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Red Day Beef stew with fennel & shallots


Slow but sure....
S: 22st0lb C: 19st7lb G: 10st0lb BMI: 55.1 Loss: 2st7lb(11.36%)
Beef Stew with fennel & Shallots

Free or 1 HEB (if using potatoes) on RED

Serves 6


  • 1 pound boneless lean beef stew meat, trimmed of visible fat and cut into 1½" cubes
    Spraylight Oil
    ½ fennel bulb, trimmed and thinly sliced vertically
    3 large shallots, chopped
    1½ teaspoons salt
    ¾ teaspoon ground black pepper
    2 fresh thyme sprigs
    1 bay leaf
    ¾ pint red oxo or bovril stock
    4 large carrots, peeled and cut into 1"inch chunks
    4 large potatoes, peeled and cut into 1-inch chunks - (Optional)
    18 small boiling onions, about 10 ounces total weight, halved crosswise
    3 mushrooms, brushed clean and cut into 1-inch chunks
    1/3 cup finely chopped fresh parsley

Spraylight Oil into a pan over medium heat.

Add the beef and cook, turning as needed, until browned on all sides, about 5 minutes.

Remove the beef from the pan with a slotted spoon and set aside.

Add the fennel and shallots to the pan over medium heat and saute until softened and lightly golden, 7 to 8 minutes.

Add ½ teaspoon of the salt, ¼ teaspoon of the pepper, the thyme sprigs and the bay leaf.

Saute for 1 minute.

Return the beef to the pan and add the stock.

Bring to a boil, then reduce the heat to low, cover and simmer gently until the meat is tender, 40 to 45 minutes.

Add the carrots, potatoes, onions and mushrooms.

The liquid will not cover the vegetables completely, but more liquid will accumulate as the mushrooms soften.

Simmer gently until the vegetables are tender, about 30 minutes longer.

Discard the thyme sprigs and bay leaf.

Stir in the parsley and the remaining 1 teaspoon salt and ½ teaspoon pepper.

Serve hot with Broccoli and peas.
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