Slow Cooker Beef with Fennel, Purple Carrots and a Light Orange, Green Olive and Rosemary Sauce

Name: Slow Cooker Beef with Fennel, Purple Carrots and a Light Orange, Green Olive and Rosemary Sauce
Prep time: 25 min
Cook time: 360 min
Total time: 385 min
Yield: 6
Cuisine: Fusión mediterránea
Ingredients: 2 lb beef chuck, cubed; 2 cups fennel bulb; 2 cups purple carrots; 1 1/2 cups yellow onion; 4 cloves garlic; 2/3 cup pitted green olives; 3/4 cup orange juice; 2 tsp orange zest; 1 cup beef broth; 1/2 cup dry white wine; 2 tbsp tomato paste; 2 tbsp olive oil; 2 tsp fresh rosemary; 1/2 tsp dried oregano; 1 tsp sweet paprika; 2 tbsp rice flour; 1 1/4 tsp salt; 3/4 tsp black pepper; 1/4 cup fresh parsley

An original slow cooker stew with tender beef, aromatic fennel, and purple carrots, slowly cooked in a light sauce of orange, green olives, and rosemary. The result is juicy, fragrant, and balanced, perfect for a comforting meal.

25 minPrep

360 minCook

385 minTotal

6Servings

Gluten-FreeDairy-FreeHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

900 g beef chuck, cubed (in 1.5-inch cubes)
300 g fennel bulb (thin wedges)
300 g purple carrots (cut into large pieces)
180 g yellow onion (sliced)
12 g garlic (minced)
90 g pitted green olives (halved)
180 ml orange juice (freshly squeezed)
4 g orange zest (orange part only)
240 ml beef broth (low sodium if possible)
120 ml dry white wine (optional but recommended)
30 g tomato paste (for depth)
30 ml olive oil (divided)
6 g fresh rosemary (chopped, plus one sprig)
1 g dried oregano
2 g sweet paprika
16 g rice flour (for light thickening)
8 g salt (or to taste)
2 g black pepper (freshly ground)
10 g fresh parsley (chopped for finishing)

Nutrition facts

per serving

362 kcal

Calories

34 g

Protein

14 g

Carbs

18 g

Fat

3 g

Fiber

11 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Sulfites

Instructions

1
1. Pat the beef dry with paper towels and season it with 1 teaspoon salt, black pepper, sweet paprika, and rice flour, coating all the cubes evenly.
2
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, about 375°F / 190°C surface temperature. Brown the beef in batches for 5 to 7 minutes total, just until colored on the outside. Transfer it to the slow cooker.
3
3. In the same skillet, add the remaining tablespoon of olive oil, the onion, and fennel. Cook for 4 minutes over medium heat, around 340°F / 170°C surface temperature, until they begin to soften. Add the garlic and tomato paste and cook 1 minute more, stirring.
4
4. Add the white wine and scrape the bottom of the skillet for 1 minute to release the browned bits. Pour this mixture over the beef in the slow cooker.
5
5. Add the purple carrots, beef broth, orange juice, orange zest, green olives, chopped rosemary, the rosemary sprig, and dried oregano to the slow cooker.
6
6. Cover and cook on LOW for 6 hours, or until the beef is very tender and reaches at least 145°F / 63°C in the center, ideally higher for the silky texture typical of slow braising.
7
7. Remove the rosemary sprig. Taste the sauce and adjust with the remaining salt if needed. If you want the sauce slightly thicker, uncover and let it rest for 10 minutes; then stir well so the juices and the rice flour coating on the meat lightly body the sauce.
8
8. Serve hot, finishing with chopped fresh parsley on top and spooning the orange, green olive, and rosemary sauce over each portion.

Chef tips

For deeper flavor, brown the beef without overcrowding the pan. If the fennel bulb is very large, remove the tougher core before slicing. The olives add saltiness, so it is best to adjust the salt at the end.

Substitutions

You can swap purple carrots for regular carrots, and replace the white wine with extra beef broth. If you do not have rice flour, use cornstarch stirred in at the end, though the texture will change slightly.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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