AS YOU WISH Beef Stew with Fennel and Olives (AIP/Paleo)
Prep time
Cook time
Total time
This recipe is AIP compliant
Serves 8
Recipe type: The Main Event
Serves: 8
  • 2 tablespoons Cassava flour
  • Salt
  • 2 kilos (4.5 pounds) cubed stewing beef
  • 2 tablespoons tallow (or alternative happy fat like lard or coconut oil)
  • 2 large onions, peeled and chopped
  • 2 garlic cloves, peeled and finely chopped
  • 2 large carrots, peeled and diced
  • ¼ cup apple cider vinegar
  • 4 sprigs of thyme
  • 8 anchovies
  • 2 cups bone broth
  • 2 fennel large bulbs, trimmed and cut into 6 wedges. (Fronds sliced to serve as garnish)
  • 40 kalamata olives
  1. Heat the oven to 160° C/ 320° F.
  2. Coat your diced beef in cassava flour. I find the best way to do this is to take a large plastic bag. Pop your meat and flour and about ¾ teaspoon salt into the bag. Seal and roll it all around until the meat is covered.
  3. Pop a heavy bottomed casserole dish over a medium-high heat (I use my le Creuset) and add a tablespoon of fat. Brown your meat in batches, setting aside in a bowl as each batch is nicely caramelised.
  4. When your meat is all browned and set aside, add a little more fat to the pan. Gently sauté the onions, garlic and carrots until softened, about 10 minutes. Add the apple cider vinegar to the pan and give everything a good stir.
  5. Now, add browned beef, thyme and anchovies. Stir.
  6. Add the bone broth and a good pinch of salt.
  7. Bring to a gentle boil, pop on a lid and place into the oven for three hours. Remove the thyme stalks.
  8. Add the olives to the dutch oven. Give the stew a stir before carefully pushing the fennel into the hot mixture. Place back in the oven for twenty minutes.
  9. Check the seasoning and serve spinkled with reserved fennel fronds.
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