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Garrigue Beef Stew

Garrigue Beef Stew
Cooking Time:
Imperial (US)
Club members who got the recipe say they have repeatedly made this hearty meal, great for a rainy night.
  • 3 lbs boneless beef chuck roast, trimmed of excess fat
  • 3 tbsps olive oil
  • 1 onion, halved and sliced thin
  • 1 bulb fennel, sliced
  • 4 garlic cloves, peeled and sliced
  • 2 tsps Jane's Garrigue spice mix (see below)
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 cup tomato paste
  • 2 cups red wine
  • 2 cups beef stock
  • 2 tbsps butter
  • 2 tbsps flour
  • minced fennel top for garnish
Cut the beef into 2" chunks. In a heavy flameproof casserole or stock pot, heat 2 Tbl. olive oil over medium-high heat. Brown the meat in batches and remove from pot to a bowl to catch the juices.
Add 1 Tbl. olive oil to the pot and add the sliced onion and fennel. Cook over medium low heat for about 10 minutes, until soft and translucent. Add the garlic, spices ( ee below), red wine, stock and tomato paste and stir to mix well.
Return all meat and collected juices to the pot. Bring to a fast simmer, reduce heat and simmer slowly over very low heat for 2 hours or until meat is tender. Taste and adjust for salt.
Mix the flour and butter in a small bowl with a fork to make a paste. Whisk the mixture into the stew juices. Heat gently another 10-15 minutes. If sauce seems a little thick, add a small amount of water and heat through.
Serve with roasted root vegetables, mashed potatoes or potato gratin.
Jane's Garrigue Spice Mix
Mix together 1/2 tsp.each: thyme, oregano, lavender and: 1 tsp. each rosemary and fennel seed
You can substitute an Herbes de Provençe mix with added fennel and rosemary.
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