Beef Stew with Fennel and Tarragon
Cook time
Total time
Recipe type: Entree
Serves: 6 servings
- 4 strips bacon cut in quarters
- 1 leek
- 2 stalks celery
- 2 medium carrots, peeled
- One 10 oz bag pearl onions
- 1 2 ¾ pound chuck roast
- ¼ cup sweet rice flour plus 1 Tbsp divided
- 1 ¾ cups red wine
- 1 ¾ cups beef stock
- 2 tsp dried tarragon
- 1 tsp dried marjoram
- 1 tsp salt
- freshly ground black pepper to taste
- 1 fennel bulb, top discarded, quartered and sliced thinly
- 8 oz baby bella mushrooms, coarsely chopped
- 2 Tbsp chopped parsley (optional)
- In a large pot or Dutch oven, cook bacon until crisp.
- Remove bacon, leaving fat in pan, and crumble when cool enough to handle. Reserve.
- Chop bottom and top dark green parts off of leek and discard.
- Slice leek in half lengthwise and rinse well.
- Chop leek finely.
- Chop celery and carrots finely.
- Saute leek, celery and carrot in remaining bacon fat in pot until soft.
- Remove and reserve.
- Cut away as much fat as possible from roast.
- Cut roast into 1 ½ inch cubes and toss with ¼ cup sweet rice flour to coat.
- Brown the meat in 2 batches in the remaining bacon fat in the pot and remove.
- Add 1 ¾ cup red wine to pot and bring to a boil scraping up browned bits from pan.
- Add 1 ¾ cups beef stock to pan along with salt, black pepper, tarragon and marjoram and bring back to a boil.
- Add back sautéed vegetables and beef to pot, reduce heat and simmer covered for 1 ½ hours.
- Fill a medium pot ⅔ full with water and bring to a boil. Drop pearl onions into boiling water and boil 3 minutes.
- Drain and cover with cold water.
- Once cool, cut off tops and bottoms and slide off peels. Set aside.
- Once stew has cooked 1 ½ hours add in fennel, mushrooms and pearl onions.
- Mix 1 Tbsp sweet rice flour with ¼ cup water and stir into pot.
- Simmer stew an additional half hour.
- Serve over gluten free noodles and sprinkle with parsley if desired.
Recipe by Savory Nature at http://savorynature.com/2015/04/30/beef-stew-with-fennel-and-tarragon/
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