Step 1
Place the meat on a cutting board and with a sharp, heavy knife, trim off the extra fat. From a 2-pound piece you should get about 1½ pounds trimmed. Cut the meat into 1-inch cubes. Dice the onion into small pieces. Split the celery lengthwise in half, then cut crosswise into small pieces.
Step 2
For the fennel, chop off the top ribs and a small slice from the bottom, then cut the bulb in half top to bottom. Cut out the pyramid shaped core with a sharp knife. Next, chop the bulb into small pieces.
Step 3
For the leek, cut off the dark green top and the root end. Slice the leek in half lengthwise and run under cold water to remove any grit or sand. Pat dry lay flat on a cutting board. Chop crosswise into thick pieces. Cut the carrots into 1-inch pieces. If the carrots are fat, cut them in half lengthwise first.
Step 4
In a large heavy pot or Dutch oven (5 ½ quart), melt 1 tablespoon butter over medium heat. When hot, add the meat. Brown on all sides for about 7 to 8 minutes. Remove the meat and juices to a bowl and set aside.
Step 5
Add the remaining butter to the pot and allow to melt. Add the onions, celery, fennel, leek, and Herbs de Provence. Cook over medium-low heat until vegetables are softened, about 5 minutes, stirring occasionally and turning heat down if they start to brown. Add the salt and pepper. Add the meat back into the pot, then the carrots, tomatoes and broth. Simmer on medium-low to low heat with the lid on until the carrots are tender, 20 to 25 minutes. The stew can be enjoyed as is or you can thicken the broth for more of a gravy consistency.
Step 6
To make a gravy, whisk together the arrowroot starch and the cold water until smooth in a small bowl. With the stew at a simmer, add the arrowroot to the pot while stirring. Stir well and bring the pot back to almost a boil for a minute to cook off the raw taste of the arrowroot and thicken the broth.
Step 7
To serve, ladle about 1½ cups stew into serving bowls and garnish with the parsley. Pair with a tossed green salad with a full fat dressing, olive oil vinaigrette and avocado. Cool and store stew leftovers in the refrigerator in a tightly covered container for up to 3 days. To re-heat, place portion in a small pan over low heat with a lid. Cover and heat until hot, stirring occasionally.
Nutritional Analysis Per Serving (1½ cups):
Calories: 410 Total Fat: 15g, Saturated Fat: 4g, Cholesterol: 95mg, Fiber: 6g, Protein: 40g, Carbohydrates: 28g, Sodium: 440mg, Sugars: 6g, Net Carbs: 22g
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