Braised beef with fennel and cherry tomatoes

Servings : 4
Preparation : 10 minutes
Baking : 6 hours 3 minutes

Ingredients

  • 15 mL (1 tbsp) vegetable oil
  • 650 g (23 oz) stewing beef cubes
  • 1 big onion, coarsely chopped
  • 1 fennel bulb, minced
  • 500 mL (2 cups) carrots, cut in 2.5 cm (1 in) chunks
  • 1 can (791 mL/28 oz) diced tomatoes
  • 750 mL (3 cups) Canton Red Wine Fondue Broth
  • 3 sprigs fresh rosemary
  • Fresh ground black pepper, to taste
  • 12 cherry tomatoes

Preparation

Suggested choice of fondue sauce: Wild Honey & Garlic

  • In a large skillet, warm oil over high heat and brown beef cubes 1 to 2 minutes. Transfer to crockpot.
  • With the exception of cherry tomatoes, add remaining ingredients to crockpot and season.
  • Set crockpot on Medium and cook for 6 hours; or set on Low and cook for 8 hours.
  • One hour before the end, add cherry tomatoes to preparation. Let cook without mixing too much to avoid breaking tomatoes.
  • Once cooking is done, gently remove cherry tomatoes to avoid breaking and keep warm.
  • Spoon braised beef in deep dishes and garnish with a few stewed cherry tomatoes.

Leave a Reply