Beef Stew with Corn and Fennel

Instead of the usual potatoes and carrots, this beef stew recipe features whole-kernel corn, fennel and mushrooms. If you don't want to use red wine, replace it with addtional beef broth.

Yield: 9 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 211
  • Fat: 5.2g
  • Saturated fat: 1.5g
  • Protein: 27.3g
  • Carbohydrate: 14.1g
  • Cholesterol: 64mg
  • Iron: 3.7mg
  • Sodium: 285mg
  • Calories from fat: 22%
  • Fiber: 2.6g
  • Calcium: 46mg


  • 1(14.5-ounce) can low-salt beef broth
  • 1 cup dry red wine
  • 1 cup water
  • 2 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 tablespoon dried basil
  • 1 1/2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 pounds lean boneless top round steak, cut into 1-inch cubes
  • 2 cups vertically sliced fennel (about 2 medium bulbs)
  • 1 large onion, sliced vertically (about 1 1/2 cups)
  • 1 (8-ounce) package button mushrooms, quartered
  • 2 tablespoons all-purpose flour
  • 3 tablespoons water
  • 1 (10-ounce) package frozen whole-kernel corn, thawed
  • Fennel sprigs (optional)


  1. Combine first 9 ingredients in a medium bowl; stir with a whisk.
  2. Heat a Dutch oven over high heat until hot; add oil. Add beef; cook 4 minutes or until browned on all sides, stirring occasionally.
  3. Reduce heat to medium-high; add fennel, onion, and mushrooms. Cook 5 minutes, stirring occasionally.
  4. Add broth mixture; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender.
  5. Combine flour and water in a small bowl; stir with a whisk until smooth. Stir flour mixture into beef mixture. Add corn. Cover and simmer 8 minutes. Garnish with fennel sprigs, if desired.

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