Slow-Cooked Beef and Fennel Stew with Rosemary

Name: Slow-Cooked Beef and Fennel Stew with Rosemary
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 lbs, cubed beef chuck; 2 medium, sliced fennel bulb; 3 medium, chopped carrots; 2 stalks, chopped celery; 1 tbsp, chopped fresh rosemary; 2 tbsp avocado oil; 4 cups bone broth; 1 tsp sea salt; 1/2 tsp black pepper

A deeply flavorful stew featuring tender beef and sweet fennel, designed to reduce bloating while delivering rich taste.

Cuisine: Mediterranean

Category: Whole30

Prep: 20 minutes. Cook: 140 minutes.

Serves 4.

Ingredients

1.5 lbs, cubed beef chuck
2 medium, sliced fennel bulb
3 medium, chopped carrots
2 stalks, chopped celery
1 tbsp, chopped fresh rosemary
2 tbsp avocado oil
4 cups bone broth
1 tsp sea salt
1/2 tsp black pepper

Instructions

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.
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.
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.
Step 4: Uncover and simmer uncovered for 20 minutes to thicken slightly. Adjust seasoning with additional salt or pepper if needed.