This is a great way to use your packs of beef stew meat without having to go to all the trouble of making an entire pot of stew. This recipe makes great lunches served over a bed of your favorite grain.
1 tbsp of frying oil or fat
1-3lbs of beef stew meat
1 medium onion, sliced in 1/4 inch pieces
3 fennel bulbs with tops cut off, sliced into 1/4 inch pieces
5 garlic cloves, diced
3 tbsp of chopped rosemary
3 tbsp of chopped thyme
1 tbsp lemon zest
Salt and pepper
Heavy bottom frying pan
Baking dish with 1-inch lip
Preheat oven to 400. While oven is heating, heat your fat in a heavy bottom frying pan for 2 minutes on med-high.
Add your stew meat and brown it, moving the chunks every few minutes so they get a nice even brown (salt to taste).
Remove meat from pan and place into a baking dish.
Mix in Rosemary, Thyme, Pepper, and Garlic till it is fully covers the meat. Place onions and fennel on top of the meat making nice even layer. Sprinkle with salt and pepper and tightly cover the top with foil.
Bake for an hour per pound. Once the meat is tender and falls apart easy let it rest out of the oven for 15 minutes.
Mix in lemon zest and serve!