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Beef Stew with Fennel and Pecans




Source of Recipe


the web


List of Ingredients




3 pounds sirloin tip or chuck roast

3 tablespoons bacon fat or drippings

2 medium onions, sliced

4 tablespoons flour

1/2 cup dry white wine

2 tablespoons chopped fresh rosemary

1 teaspoon chopped fresh thyme

1 clove garlic, finely chopped or crushed

Juice of 1 lemon

1 tablespoon fennel seeds

2-1/2 cups beef stock or canned beef bouillon

Salt

Freshly ground black pepper

For garnish:

4 tablespoons butter

2 whole fennel bulbs, sliced, with core removed, or 1-2 bunches celery, sliced

1 cup toasted pecan halves

1 orange rind, without the white, julienned

Recipe



Cut the beef into 2-inch squares. Heat the fat in a heavy flameproof casserole and add the beef. Do not crowd the pan; the cubes should not touch each other. Brown on one side to a deep mahogany color then turn with tongs and brown the other side. If the fat is good and hot, this process shouldn't take more than 10 minutes. When the meat is browned, remove and place the onions in the pan. Cook 3-4 minutes until they just start to brown. Remove from the heat and drain off all but 4 tablespoons of the fat. Add the flour, stir well and return to the heat, then add wine, stirring until it comes to a boil. Remove from the heat again and add the browned meat, rosemary, thyme, garlic, lemon juice and fennel seeds. Add only enough of the stock so that the liquid covers the meat. Stir all together, place back on the heat, and bring slowly to the boil. Cover, reduce to a simmer, and cook gently 1ñ to 2 hours until tender.

Remove from the heat, and if serving right away, degrease with paper towels or run ice cubes over the top. If serving the next day, cool uncovered, then refrigerate, covered and remove the excess fat the next day. It also may be frozen at this point. Check the size of the chunks of meat. If they are too large to serve attractively, slice them into bite-size pieces.

Reheat the stew over low heat and bring to the boil. Reduce heat and simmer 10 minutes or until heated through. When ready to serve, taste, add salt and pepper if needed, and place in an attractive serving bowl.

Up to 4 hours before serving, but ideally 10 minutes before, make the garnish. Melt the butter in a large frying pan. Add fennel or celery slices and sauté over medium-high heat for 5 minutes. Remove, add pecans, and sauté a few minutes. Blanch orange rind in boiling water for 30 seconds. When ready to serve, reheat the fennel with the pecans, add to the stew, and top with the rind. Serve hot.

When I get a craving for Italian-type home cooking, I start the sausage, then get on the phone and call a few friends. By the time the chicken is cooked, the table is set and my friends have gathered, all in less than an hour.