As immigrants we ate a variety of meat and fish, but it was always in smaller quantities. Served as a secondo or second plate, my Onion and Fennel Beef Stew is a show stopper and we eat it as a main. I cook many of my dishes for two, but you can always double the recipes for a family of four. Included in this recipe is one of the greatest tips from my nonna to make your meat more tender.
To enhance the flavour of the dish, I finish with a splash of vinegar. The vinegar adds brightness, tenderizes the meat and sharpens the taste. I used Pomegranate Vinegar from my friends @italyinaboxcanada (Zia Teresa’s Italy in a Box)The pomegranate combined with the orange juice and wine, give this dish the most exquisite gravy. You can also finish the dish with fresh pomegranate seeds.
Does liquid tenderize meat?
Cooking in a lot of liquid does not make the meat more tender. In fact, nonna used little liquid to tenderize beef. Often the meat and all the spices cooked gently while releasing their own juices. The trick was that she also cooked at a lower temperature in the oven. First she covered the meat and then she would take off the lid to help it brown. This allowed for all the flavours to come together and for the meat to brown.
Ingredients For Onion and Fennel Beef Stew
- 1 lb stewing beef( cut into small cubes)
- salt and pepper
- 1 tbsp Italian spices
- 2 large onions (sliced)
- 2 cloves garlic
- 1 fennel bulb (sliced)
- a couple of anchovy fillets
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 1/2 cup Kalamata olives, chopped
- 1 cup red wine
- 1/3 cup of orange juice
- 2 tbsp red wine vinegar ( I used pomegranate vinegar)
- chopped parsley or fennel fronds
- fresh pomogranite seeds for dressing at end (optional)
Process
Salt and pepper the beef to taste and set aside. I also added in my Italian spices to it. Take the pit out of your olives and slice.
In an oven proof pan or Dutch oven sauté the onions, fennel, anchovies and garlic for about 10 minutes. Add in your tomato paste and toast it for about 2 minutes.
Remove from heat and add in your beef. Toss everything and put into a 300 F oven for an hour.
Remove the pot from the oven and toss in the Kalamata olives. Return to the oven uncovered for another hour.
When it comes out of the oven, transfer everything to a bowl. Pour your wine into the pan and scrape up any brown bits. Reduce the wine to about half. Return the meat and vegetables back to this pan. Set on medium/low for about 15 minutes. Then add in the orange juice and cook for another 5 minutes.Turn the heat off and add the remaining olives, the red wine vinegar and some more salt and pepper.
Sprinkle with parsley or fennel fronds and serve with rice, polenta or a good mash.
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