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Set your oven to 350°F (170°C)
In a bowl, mix the stewing beef cubes, the flour and 1/4 tsp of salt.
Add 2 Tbsp (30 ml) vegetable oil to your Dutch oven, and place on the stove at medium heat.
Brown the beef on all sides and set aside.
Once removed, add in the remaining Tbsp (15 ml) of oil, the onion, celery, carrot and fennel, and sauté for a minute.
Add the garlic and continue to sauté for another minute.
Deglaze the pan with the red wine, scraping all the bits off the bottom of the Dutch oven.
Add in remaining ingredients and bring to a boil.
Once boiled, cover and place in the oven for 75 minutes. Remove the lid for the last 15 minutes of cooking.
Remove from oven, and adjust seasoning if need be.
Source: Metro
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.