Beef stew with fennel, red pepper and bacon
Savor the rich and flavorful delight of this beef stew with fennel, red pepper, and bacon. Simmered in beef broth and red wine, this hearty dish features tender beef, aromatic spices, and a smoky bacon finish, perfect for a cozy dinner!
Cook time 115 min
Prep time 40 min
Ingredients:
2 cups beef broth24 oz beef
1 cup onion
1 bulb fennel
1 red pepper
1 tsp red pepper (spice)
1 tsp paprika
1 tsp ground nutmeg
4 strips bacon
1 tsp salt
2 tsp ground cumin
5 fl oz red wine
2 garlic cloves
2 cans canned tomatoes
1/2 cup fresh parsley
This rich and flavorful beef stew combines the robust flavors of beef, fennel, red pepper, and smoky bacon to create a hearty and comforting dish. The spices add depth, while the red wine and fresh parsley enhance the taste, making this stew perfect for any cozy dinner. Follow this recipe for a satisfying meal that’s sure to impress.
Instructions:
- Cut the beef into bite-sized chunks if not done already.
- Dice the onion.
- Slice the fennel bulb thinly.
- Chop the red pepper.
- Mince the garlic.
- Chop the fresh parsley and set aside for garnish.
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy.
- Once cooked, remove the bacon pieces with a slotted spoon and set them aside on a paper towel to drain. Leave the bacon fat in the pot.
- Increase the heat to medium-high.
- Add the beef chunks to the pot with the bacon fat. Sear the beef on all sides until browned. This should take about 4-5 minutes. Do this in batches if necessary to avoid overcrowding the pot.
- Remove the beef and set it aside with the bacon.
- Lower the heat to medium.
- In the same pot, add the diced onion and sauté until they become translucent, about 5 minutes.
- Add the sliced fennel and chopped red pepper, and cook for another 5 minutes until they start to soften.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the red pepper (spice), paprika, ground nutmeg, salt, and ground cumin. Stir well to combine and cook for another 1 minute.
- Pour in the red wine to deglaze the pot. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 2-3 minutes to reduce slightly.
- Return the seared beef and bacon to the pot.
- Pour in the beef broth and canned tomatoes (with their juice). Stir to combine everything.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours, or until the beef is tender and the flavors are well combined. Stir occasionally to prevent sticking.
- Taste the stew and adjust the seasoning with additional salt or spices if needed.
- Ladle the stew into bowls and garnish with the chopped fresh parsley.
- Serve hot with crusty bread or over a bed of mashed potatoes or rice.
Tips:
- Choose a good quality cut of beef like chuck or brisket, which becomes tender and flavorful when slow-cooked.
- Brown the beef in batches to ensure it develops a rich color and flavor without steaming.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution and better cooking results.
- Don't rush the cooking process; allowing the stew to simmer slowly will meld the flavors together beautifully.
- Add the fresh parsley at the end of cooking to preserve its bright flavor and color.
- For a thicker stew, you can mash some of the vegetables or add a slurry of flour and water towards the end of cooking.
Enjoy this savory and hearty beef stew with fennel, red pepper, and bacon. The blend of spices and fresh ingredients creates a deeply satisfying meal. Serve it with warm bread or over mashed potatoes for a complete comfort food experience. This recipe is sure to become a family favorite, bringing warmth and flavor to your table.
Nutrition per serving
6 ServingsCalories 430kcal
Protein 40g
Carbohydrates 10g
Fiber 3.68g
Sugar 5g
Fat 24g
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