This beef and fennel stew is a simple, comforting meal made with tender beef a generous amount of aromatic vegetables. Fennel, leek, onion, celery, parsnip, and garlic create a naturally flavorful base, while Herbs de Provence add a subtle layer of seasoning without overpowering the dish. Made without tomatoes and cooked in a pressure cooker, it has all the comfort of a slow-cooked stew without needing hours on the stove. Serve it with cooked millet and steamed greens, rice, or simply with a big green salad.
Why fennel works so well with beef
Fennel is one of my favorite vegetables to use as part of an aromatic base, especially with beef. Raw fennel has a distinctive anise-like flavor, but once cooked, it becomes much softer, sweeter, and more mellow.
Here, it cooks down with onion, leek, celery, parsnip, and garlic before the beef is added. Together, these vegetables create a rich, savory base for the stew without needing wine, tomatoes, or a long list of seasonings.
If you enjoy the deeper flavors of my Boeuf Bourguignon, think of this as its simpler weeknight cousin. It is rustic and comforting, but much easier to put together.
A simple pressure cooker beef stew
The pressure cooker does most of the work in this recipe, but I don’t skip the initial sauté. Giving the fennel and other aromatic vegetables time to soften before adding the beef builds so much more flavor into the finished stew.
After pressure cooking, I use a small amount of tapioca starch to thicken the cooking liquid into a light gravy. Fresh parsley added at the end brings some freshness to the rich beef and vegetables.
What to serve with beef and fennel stew
I love serving this stew with cooked millet, which absorbs some of the flavorful sauce and makes it a complete, satisfying meal. Steamed broccoli or other green vegetables work beautifully alongside it, as does a simple green salad dressed with extra virgin olive oil and lemon. Rice works too if it’s part of your diet.
More stew recipes
If you enjoy this beef stew with fennel, be sure also to try some of my other stew recipes:
- Creamy Lentil Stew with Winter Vegetables (Lectin-Light, Vegan)
- Lectin-Free Boeuf Bourguignon
- Beef Stew with Parsnips, Turnips and Sunchokes
- Nourishing Pressure Cooker Beef Stew (Low-Carb)
- Hearty White Bean and Vegetable Stew
- Tomato-Free Okra Stew with Cabbage Salad
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Beef and Fennel Stew (Pressure Cooker)
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Mediterranean
- Diet: Gluten-Free, Low-Carb
Description
This beef and fennel stew is a simple, comforting meal made with tender beef a generous amount of aromatic vegetables. Fennel, leek, onion, celery, parsnip, and garlic create a naturally flavorful base, while Herbs de Provence add a subtle layer of seasoning without overpowering the dish. Made without tomatoes and cooked in a pressure cooker, it has all the comfort of a slow-cooked stew without needing hours on the stove. Serve it with cooked millet and steamed greens, rice, or simply with a big green salad.
Ingredients
- 2 1/2 pounds (1.1 kg) beef stew meat, cut into large chunks
- Extra virgin olive oil, for sautéing
- 3 onions, chopped
- 1 leek, cleaned and chopped
- 1 fennel bulb, cored and chopped
- 1 celery rib, chopped
- 1 parsnip, chopped
- 5–6 garlic cloves, smashed and minced
- 1 teaspoon salt, plus more to taste
- 1 teaspoon Herbs de Provence
- Freshly ground black pepper, to taste
- 2 cups (480 ml) warm water or beef stock
- 1 tablespoon tapioca starch
- Cold water, for mixing with the tapioca
- Fresh parsley, chopped, for serving
Instructions
- Pat the beef dry and cut it into large, even pieces. Trim any extra fat if necessary.
- Set the pressure cooker to Sauté or cook on medium heat and add enough extra virgin olive oil to coat the bottom of the pot.
- Add the onions, leek, fennel, celery, and parsnip. Sauté for 10–15 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
- Add the garlic, beef, salt, Herbs de Provence, and black pepper. Continue to sauté for about 10 minutes, stirring occasionally so the beef and vegetables are well combined.
- Pour in the warm water or beef stock and stir, scraping the bottom of the pot to release any browned bits.
- Secure the lid and cook on high pressure for 40 minutes. When the cooking cycle is complete, allow the pressure to release naturally.
- Open the lid. In a small bowl, mix the tapioca starch with enough cold water to make a smooth slurry. Set the pressure cooker to Sauté or place over medium heat, stir in the slurry, and simmer uncovered for about 5 minutes, or until the cooking liquid has thickened slightly.
- Taste and adjust the seasoning if needed. Finish with a generous handful of chopped fresh parsley and serve warm, with millet, rice, steamed broccoli, or a green salad.
Notes
For a complete and satisfying meal, serve the stew with cooked millet or rice and steamed broccoli or another green vegetable. If you want to keep it a low-carb meal, serve it with broccoli or a simple green salad.
The natural pressure release timing is not included in the cooking time. That can take 10-15 extra minutes.
4 Comments
Ali Phillips
July 6, 2021 at 7:29 pmI’m still learning about cooking times for my Instapot…tried this last night, and while very tasty, it was just mush. I’d love some tips on not overcooking everything…I’ve got an 8L pot, and feeding 8 people usually.
Claudia
July 13, 2021 at 2:27 amHi Ali, I think this is a question of practice. It took me a while to get used to mine and figure it out. I still don’t know everything. If you think this was too long next time use less time? But it will also depend on your cut of meat and maybe how big your pieces are? It will also depend on the quantity you are making.
Iman
February 26, 2021 at 5:48 amAbsolutely one of my favorite (and my boyfriend!) recipe. Simple, nutritious and delicious!
Thank you Claudia!
Iman
Claudia
February 26, 2021 at 6:50 amSo happy you love it Iman! Thank you for leaving a comment xx