Mushroom and Fennel Beef Stew

Because warlocks cannot live on muffins alone!


About 2 pounds beef stew meat, diced
1 large sweet onion, chopped into large pieces
1 large fennel bulb, chopped into large pieces
10-15 oz. mushrooms, sliced (I used baby bella + some fancy mix, but any kind should do)
1 (~15 oz.) can diced tomatoes, undrained
2 cloves minced garlic
1/2 cup red wine
Beef broth (regular or low sodium), as needed
1 tsp dried thyme
1 tsp dried oregano
1 Tbsp turbinado or brown sugar (or honey, maple syup, etc…something dark)
Salt and pepper

Saute the onion, fennel, mushrooms, and garlic (perhaps together, perhaps in batches) in a bit of oil or butter until nice and fragrant. Transfer to a large slow cooker.

Likewise, brown the stew meat with the stove on high. Sprinkle with salt and pepper, and add to the slow cooker.

Add the sugar and spices to the beef mixture, then pour in the red wine. Stir in beef broth until a desired consistency is reached.

Slow cook on low for at least 6 hours, or until beef is tender. Add extra salt, pepper, wine, or unicorns as creativity and tastes suggest.


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