Main Dish
Braised beef with fennel and cherry tomatoes
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
Directions
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.
