Beef Fennel Stew

  • Recipe courtesy of Justin Phillips, Beer Table
Total Time:
8 hr 10 min
10 min
Inactive Prep:
8 hr
14 servings


  • 8 pounds beef chuck roast
  • 2 large onions, chopped
  • 2 fennel bulbs, chopped
  • Roasted garlic, recipe follows
  • Kosher salt and freshly ground black pepper
  • 8 (12-ounce) bottles beer (recommend: something strong, sweet, and hoppy)
  • Fennel fronds, for garnish
  • Roasted Garlic
  • 2 heads garlic
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper


Preheat the oven to 200 degrees F.

Trim the fat from the beef, and cut the beef into strips. Put the beef, onions, fennel, and roasted garlic into a large braising pan. Season the mixture with salt, and pepper. Pour the beer over the ingredients in the pan, submerging them. Cover the pan tightly with two layers of aluminum foil. Cook the stew in the oven for 8 hours. Transfer the stew to bowls, and garnish with fennel fronds.

Preheat the oven to 300 degrees F.

Cut the heads of garlic in half and sprinkle with extra-virgin olive oil, salt, and pepper, to taste. Wrap the heads in aluminum foil, and bake for 40 to 45 minutes.