Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Beef and Fennel Stew https://www.metro.ca/userfiles/image/recipes/ragout-bœuf-fenouil-11225.jpg PT20M PT1H30M PT1H50M
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
4
0 0 0 0
2 tablespoon (30 ml) all purpose flour 3 tablespoon (45 ml) vegetable oil 16 oz (455 g) grassfed beef 2 carrot peeled and cut into chunks 1 celery rib pilled and cut into chunks 1 small yellow onion diced 2 small potato peeled and cut into chunks 2 tablespoon (30 ml) tomato paste 1 tablespoon (15 ml) Dijon mustard 2 clove garlic 2 teaspoon (10 ml) Worcestershire sauce 2 1/2 cups (625 ml) beef broth 1/2 cup (125 ml) red wine 1/4 c. à thé (1,25 ml) salt 1/4 teaspoon (1,25 ml) pepper
Beef and Fennel Stew

Beef and Fennel Stew

Rate this recipe
0 Vote
4
Main course
0:20
Preparation
1:30
COOKING
1:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 tablespoon
    (30 ml)
    all purpose flour
    You might like:

    Flyer Deal  (1)
    5 Air Miles BONUS MILES when you buy 1
    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $5.49 ea.

    2.5 kg SELECTED VARIETIES 5 Air Miles BONUS MILES when you buy 1

    5 AIR MILES® Bonus Miles


  • 3 tablespoon
    (45 ml)
    vegetable oil
  • 16 oz
    (455 g)
    grassfed beef
  • 2
    carrot peeled and cut into chunks
  • 1
    celery rib pilled and cut into chunks
  • 1
    small yellow onion diced
  • 2
    small potato peeled and cut into chunks
  • 2 tablespoon
    (30 ml)
    tomato paste
    You might like:

    Flyer Deal  (1)
    SAVE $3.97 ON 3
    PASTENE ITALIAN TOMATOES

    PASTENE ITALIAN TOMATOES

    3 for $5.00

    796 ml


  • 1 tablespoon
    (15 ml)
    Dijon mustard
    You might like:

    Flyer Deals  (3)
    DIANA OR BULL'S-EYE BBQ SAUCE OR MARINADE

    DIANA OR BULL'S-EYE BBQ SAUCE OR MARINADE

    $0.99 EACH

    SELECTED SIZES SELECTED VARIETIES


    MAISON ORPHÉE ORGANIC MUSTARD

    MAISON ORPHÉE ORGANIC MUSTARD

    $3.99 ea.

    250 ml SELECTED VARIETIES


    SELECTION KETCHUP

    SELECTION KETCHUP

    $2.99 ea.

    1 L OR MUSTARD 550 ml


  • 2
    clove garlic
  • 2 teaspoon
    (10 ml)
    Worcestershire sauce
    You might like:

    Flyer Deals  (2)
    DIANA OR BULL'S-EYE BBQ SAUCE OR MARINADE

    DIANA OR BULL'S-EYE BBQ SAUCE OR MARINADE

    $0.99 EACH

    SELECTED SIZES SELECTED VARIETIES


    SELECTION KETCHUP

    SELECTION KETCHUP

    $2.99 ea.

    1 L OR MUSTARD 550 ml


  • 2 1/2 cups
    (625 ml)
    beef broth
  • 1/2 cup
    (125 ml)
    red wine
  • 1/4 c. à thé
    (1,25 ml)
    salt
  • 1/4 teaspoon
    (1,25 ml)
    pepper
Imprimer ma sélection

Preparation

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

Source : Metro

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.