Slow-Cooked Beef and Fennel Stew with Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply flavorful stew featuring tender beef and sweet fennel, designed to reduce bloating while delivering rich taste. This mediterranean-inspired whole30 ready in about 160 minutes pairs cubed beef chuck, medium, sliced fennel bulb, medium, chopped carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 140 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat beef dry, season with 1 tsp sea salt and 1/2 tsp black pepper. Heat 2 tbsp avocado oil in a Dutch oven over medium-high heat; brown beef in batches for 3 minutes per side, then set aside.
  2. Step 2: Add fennel, carrots, and celery to Dutch oven; cook for 5 minutes until softened. Stir in chopped rosemary and cook for 1 minute until fragrant.
  3. Step 3: Return beef to pot, add bone broth, and bring to a gentle simmer. Cover and reduce heat to low; cook for 2 hours until beef is fork-tender.
  4. Step 4: Uncover and simmer uncovered for 20 minutes to thicken slightly. Adjust seasoning with additional salt or pepper if needed.

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Frequently asked questions

How long does Slow-Cooked Beef and Fennel Stew with Rosemary take to make?

Total time is about 160 minutes (20 min prep + 140 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Beef and Fennel Stew with Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cubed beef chuck from drying out.

Can I substitute ingredients in Slow-Cooked Beef and Fennel Stew with Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef and Fennel Stew with Rosemary for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Beef and Fennel Stew with Rosemary?

Mediterranean whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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