Beef and fennel stew. #slowcooker

The fennel gives this dish Mediterranean flair and a lighter flavor. I’d recommend you brown the beef for this one to give the dish more body.


  • 800g beef stew meat
  • 1 onion, chopped
  • 1 tbsp. butter
  • 2 fennel bulbs, cored and thinly sliced
  • 2 carrots, cored and sliced
  • 1 red bell pepper, chopped
  • 2 cloves garlic, smashed
  • 3 cups (homemade) beef broth
  • 2 tbsp. tomato paste
  • 1 tsp fennel seeds
  • 1 tsp paprika powder
  • 1 tsp thyme
  • 2 bay leaves
  • Himalayan Salt
  • Black pepper


  • Brown the meat in batches in a heavy-bottomed pan over medium-high heat for 5 minutes.  Be careful to not crowd the pan and make sure it is well heated before you put in the meat.
  • Sauté the onion in the butter until translucent.
  • Put all the other ingredients in the slow cooker with the meat and cook on low for 8 hours.
  • Season to taste with salt and pepper before serving.

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