Beef, fennel, and mushroom hotpot

Serves 8

Ingredients:

2 1⁄2lb (1.1kg) beef stew meat, cut into bite-size pieces

sea salt and freshly ground black pepper

1 tbsp plain flour

2 tsp mild paprika

3 tbsp olive oil

2 onions, finely sliced

3 fennel bulbs, trimmed and cut into eighths

2/3 cup dry white wine

4 cups hot beef stock or vegetable stock

1 tbsp butter

1lb (450g) cremini mushrooms, quartered

pinch of dried oregano

Method:

1 Preheat the oven to 350°F (180°C). Season the meat well, then place in a mixing bowl and toss with the flour and paprika until the pieces are evenly coated.

2 Heat half the olive oil in a large cast-iron casserole, add the meat and cook over medium heat, stirring frequently, for 8–10 minutes, or until evenly browned. Remove with a slotted spoon and set aside.

3 Heat the remaining oil in the casserole, add the onion, and sauté for 6–8 minutes, or until soft. Season. Add the fennel and cook, stirring occasionally, for 6 minutes, or until beginning to soften slightly. Add the wine, raise the heat, and simmer for a couple of minutes until the alcohol evaporates. Return the meat to the

casserole, pour in the stock, then bring to a boil. Cover and place in the oven for 1 hour.

4 After 1 hour, melt the butter in a frying pan, add the mushrooms and oregano, and sauté, stirring often, for 5 minutes, or until soft. Stir into the beef and fennel and return to the oven for another 30 minutes. Serve with boiled potatoes.

Beef, fennel, and mushroom hotpot