Beef Fricassee With Shallots, Fennel, and Madeira

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

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Nutritional Information

Amount per serving
  • Calories: 397
  • Calories from fat: 19%
  • Fat: 8.3g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 26.8g
  • Carbohydrate: 54.6g
  • Fiber: 4.2g
  • Cholesterol: 56mg
  • Iron: 5.8mg
  • Sodium: 637mg
  • Calcium: 121mg


  • 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


  1. 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.
  2. 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.
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