A slow cooked beef and fennel stew (and some olives added at the end)

Add the following to the slow cooker:
– four small onions, chopped
– two bulbs of fennel, chopped
– 1.5kg lean beef, cubed
– two cans of cherry tomatoes
– 100ml beef stock
– a tsp or so each: oregano, basil, sage and paprika

Slow cook for at least six hours. About 30 minutes before serving add a jar of black olives (drained) to the stew.

This stew should serve about six people. I served it with new potatoes and salad.

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One Response to A slow cooked beef and fennel stew (and some olives added at the end)

  1. Pingback: Marrow, stuffed with yummy leftover beef stew | Em's Food

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