AS YOU WISH Beef Stew with Fennel and Olives (AIP/Paleo)
 
Prep time
Cook time
Total time
 
This recipe is AIP compliant
Serves 8
Author:
Recipe type: The Main Event
Serves: 8
Ingredients
  • 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
Method
  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.
Recipe by joannafrankham.com at https://joannafrankham.com/as-you-wish-beef-stew-with-fennel-and-olives-aippaleo/