Fennel and Whiskey Beef Stew
Ингредиенты
- 1/4 cup (60 ml) flour
- 3 lb (1.5 kg) bone-in beef blade roast
- 1/4 cup (60 ml) olive oil
- 2 onions, chopped
- 2 cloves garlic, chopped
- 1/2 cup (125 ml) of whiskey
- 1/2 teaspoon (2.5 ml) dried thyme
- 2 tablespoons (30 ml) Dijon mustard
- 3 cups (750 ml) chicken broth
- Salt and pepper
- 1 fennel bulb, thinly sliced
Инструкция
- Preheat the oven to 180 ° C (350 ° F).
- Dredge the meat in flour.
- In a large saucepan, brown the meat on both sides in half the oil. Set aside.
- In the same pan, brown the onion and garlic in the remaining oil.
- Deglaze with the whiskey. Add the thyme, mustard and broth. Season with salt and pepper.
- Return the meat to the pan and bring to a boil. Remove from the heat.
- Place in the oven and cook, uncovered, for about 2 hours 45 minutes. Add the fennel about 30 minutes before the end of cooking. Adjust the seasoning.
- Delicious with mashed potatoes.
