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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