• 2 pounds beef, cut into 2 inch cubes
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons olive oil
• 1 cup chopped onion
• 2 tablespoon minced garlic
• 1 pound new potatoes, cut into quarters
• 1 can (28oz) crushed tomatoes
• 1 fennel bulb
• 3 carrots chopped
• 2 celery stalks chopped
• 15 grape tomatoes
• 2 cups beef stock
• thyme, parsley, fennel

•Heat oil in Dutch oven over medium heat.
•Add meat. Stir in thyme.  Brown meat on all sides, for about 10 minutes.
•Remove from Dutch oven.
•Add garlic and onion to Dutch oven. Sauté for 5 minutes or until onion is tender.
•Add fennel bulb, carrots and celery. Sauté for 5 more minutes.
•Return meat to the Dutch oven. Add salt and pepper.
•Stir in crushed tomatoes and beef stock, bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is fork-tender.
•Add potatoes and grape tomatoes and cook for additional 30 minutes.
•Add fennel and parsley; cook uncovered 2-3 minutes.

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