Beef stew with honey and fennel

• Preparation:20 min
• Cooking time:2 hours
• Complexity:Easy

Ingredients for 4 people

• 800 g beef bourguignon
• 3 fennels
• 1 onion
• 3 shallots
• 2 tablespoons of honey
• 1 stock cube
• 2 teaspoons colombo spices*
• 25 cl of dry white wine
• 50 cl of water
• bay leaf, thyme, salt, pepper

Preparation

In a cast iron casserole, sauté the pieces of meat with the onion and coarsely chopped shallots. When the meat has been seared, add the white wine, the stock cube dissolved in hot water, the honey, the Colombo spices, thyme, bay leaf, salt and pepper.

Let simmer for 30 mins. Add the fennel cut in 4. Continue cooking over low heat for 1 hour 30 minutes.

* Caribbean spice equivalent to Indian curry. Mixture composed of paprika, cumin, coriander, nutmeg, ginger, pepper, cardamom, star anise, cloves, mustard seeds and saffron.