Easy Beef Stew over Rice or Noodles
"Beef stew made with root vegetables, pot roast, fennel bulb and beef consume that is quick and delicious"
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 large onion, chopped into strings
- 1⁄2 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
- 1⁄3 - 1⁄2 cup sherry wine
- 1 (10 1/2 ounce) can beef consomme or (10 1/2 ounce) can French onion soup
- 2 tablespoons olive oil
directions
- saute veggies in the 2 TB olive oil and a little salt and pepper in a larege pan until soft (10 mins) -
- remove and set aside.
- salt and pepper meat then sprinkle with flour to coat all sides.
- Brown meat well on all sides in 2 T olive oil about 10 minutes,
- deglaze the pan with the sherry- getting up all the bits,
- add soup and vegetables and stir until bubbly.
- serve over rice or egg noodles with green salad.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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! -
This recipe is easy and fantastic. I have been meaning to find a good recipe with Fennel bulb and this really ROCKS
Tweaks
-
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!
