6 Servings 115 min Cook
2 Cup Beef Broth Or Bouillon Canned Soup
24 Oz Beef Chuck
1 Cup chopped Onions
1 Bulb Fennel
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 Tsp Cayenne Pepper
1 Tsp Paprika
1 Tsp Nutmeg
4 Strip cooked Bacon
1 Tsp Salt
2 Tsp, ground Cumin
5 Fl oz Red Wine
2 Cloves, minced Garlic
2 Can Tomatoes
1/2 Cup Parsley
Preheat the oven to 350 F.
Combine salt, paprika, cumin, and nutmeg in a large bowl.
Trim beef of excess fat and cube (2" x 1", if not already prepared).
Coat beef in spice mixture and let sit for 20min at room temp.
In oven-safe soup pot (ideally cast iron), fry bacon until crispy.
Remove from pan and set aside; drain all but 1 tbsp bacon fat from pan.
Sear stew beef in batches, 3-4 min each side; remove from heat and set aside with bacon.
In the same pan, saute the onions and garlic on medium heat until translucent (8 min).
Deglaze the pan with wine, then add beef stock (homemade, if possible), meat, and 1 28-oz.
can diced tomatoes.
Cover pot and put in the oven for 1 hr.
Add diced fennel, cook for another 10 min and add chopped red pepper.
Cook for another 10-20 min, until fennel is cooked through.
Remove from oven, and take vegetables and meat out of the soup - set aside, and reduce sauce for another 20 min (or until thick enough to coat the back of a spoon).
Add meat and vegetables back into soup.
Season with cayenne, salt, and pepper to taste; garnish with parsley.
May be served with sour cream.
