Beef Fricassee With Shallots, Fennel, and Madeira

recipe
Try serving over mashed potatoes to balance the fricassee's robust flavors.

Yield:

5 servings (serving size: 1 cup beef mixture and 1 cup potatoes)

Recipe from

Cooking Light

Nutritional Information

Calories 397
Caloriesfromfat 19 %
Fat 8.3 g
Satfat 2.2 g
Monofat 4.2 g
Polyfat 0.7 g
Protein 26.8 g
Carbohydrate 54.6 g
Fiber 4.2 g
Cholesterol 56 mg
Iron 5.8 mg
Sodium 637 mg
Calcium 121 mg

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound beef tips
1 tablespoon olive oil
2 cups coarsely chopped fennel bulb
3/4 cup diced shallots
4 garlic cloves, minced
1 cup cubed red bell pepper
1 cup Madeira or dry sherry
3 cups (2-inch) pieces torn escarole (about 12 large leaves)
2 tablespoons stone-ground mustard
1 teaspoon dried thyme
6 cups cubed peeled baking potato
1/3 cup fat-free milk
1/2 teaspoon salt

Preparation

Combine first 3 ingredients in a shallow bowl; dredge beef in flour mixture. Heat the oil in a large Dutch oven over medium heat; add beef, fennel, shallots, and garlic, and sauté 5 minutes or until meat is browned. Stir in bell pepper and Madeira, scraping pan to loosen browned bits. Add escarole, mustard, and thyme; cover, reduce heat, and simmer 1 hour, stirring occasionally.

While beef simmers, place potato in a saucepan; cover with water, and bring to a boil. Reduce heat, and simmer 20 minutes. Drain. Return potato to saucepan. Add milk and 1/2 teaspoon salt, and beat at medium speed of a mixer until smooth. Serve beef mixture over mashed potatoes.

Kenneth Wapner,

Cooking Light

January 1998