Easy Beef Stew over Rice or Noodles

READY IN: 30mins
Recipe by Jena from Santa Clara

Beef stew made with root vegetables, pot roast, fennel bulb and beef consume that is quick and delicious

Top Review by valsimson

My boys loved this dish and I had to substitute quite a bit. No fennel, but kale and chicken broth instead of Beef. Plus a nice red wine, not sherry. But wonderful taste none the less!

Ingredients Nutrition

  • 1 large onion, chopped into strings
  • 12 fennel bulb, and stalk with leaves chopped
  • 2 celery, stalks chopped
  • 3 garlic cloves, coarsely chopped
  • 2 tablespoons olive oil
  • salt and pepper
  • 3 lbs beef steaks (i use pot roast cut into bite size chunks but sirloin or 3 lbs stew meat, work just as well)
  • salt and pepper, and flour to coat
  • 13-12 cup sherry wine
  • 1 (10 1/2 ounce) can beef consomme or 1 (10 1/2 ounce) can French onion soup
  • 2 tablespoons olive oil


  1. saute veggies in the 2 TB olive oil and a little salt and pepper in a larege pan until soft (10 mins) -
  2. remove and set aside.
  3. salt and pepper meat then sprinkle with flour to coat all sides.
  4. Brown meat well on all sides in 2 T olive oil about 10 minutes,
  5. deglaze the pan with the sherry- getting up all the bits,
  6. add soup and vegetables and stir until bubbly.
  7. serve over rice or egg noodles with green salad.

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