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.
