I must say I wasn’t convinced by putting fennel and olives with beef. But now I’m convinced! The flavours worked really well together. Even Husband was impressed, and he’s not too keen on olives. We’ll be trying this again…
Recipe adapted from Maggie’s Harvest by Maggie Beer. It’s the most beautiful book with the decoration embroidered on the cover.
450 g beef, lean and visible fat removed, diced
Flour for dusting
Glass red wine
1 bulb fennel, thinly sliced
1 onion, finely chopped
2 cloves garlic, thinly sliced
250 ml chicken stock
10 green olives, pitted
Round of half an orange, finely chopped
Add seasoning to the flour. Toss the beef in the flour. Shake off excess flour.
Brown beef in a large frying pan. Add beef to slow cooker.
Deglaze pan with red wine. Add liquid to slow cooker.
Soften onion, fennel and garlic in the frying pan, oiled with a little Fry Light and some water. Add to the slow cooker.
Add 250ml chicken stock to the slow cooker, with a couple of bay leaves and some Rosemary (a sprig of fresh or a few pinches dried).
Cook for 6-8 hours.
Add olives and orange rind 20 minutes before end of cooking time.