Through this blogging journey, I am learning something new about my kids, and that is they are toddlers who are picky and unsophisticated. Shocker, huh?
This stew was not a big hit with those three and under, but the other adults and I thought it was fabulous. Here’s the deal: fennel is an interesting herb.
It adds some really nice depth to a dish, and I think it’s nice to include something other than the standard oregano, parsley, and basil, but upon first smell or taste, it’s a little reminiscent of licorice.
I can understand that it might be off-putting if you’re not setting yourself up for something a bit different.
All that said, if you’re okay with branching out a bit on the herb spectrum, this stew really is good.
It’s another quick-prep recipe that you can set aside in the slow cooker for four hours (and the angels sing out…).
I followed the original recipe on Sweet Peas and Saffron and was very happy with the results.
I briefly considered putting this stew in another category, but if you have kids who are less picky than mine, or if you plan to make this for only your adult friends, I say go for it!
The Rankings (1 = Terrible, 10 = Outstanding)
- Yum Factor – 8 – Really, don’t let me scare you. This dish IS yummy. I almost skipped the rosemary and parsley because I didn’t want to buy a whole bunch when I only needed a sprig of each. Let me tell you, though…don’t skip these additions!
- Time to Prep – 10
- Simplicity of Ingredients – 10 – You probably have most of it in your fridge/cabinets right now.
- Ease of Assembly – 10
- Bang for Your Buck – 7 – I’m rating this lower because you end up wasting some tomato paste, and the fresh herbs are a little pricey if you can’t find a way to use the remainder.
- Overall Practicality – 8
P.S. Please pardon the horrible picture. We had a big day at the park and the homecoming parade and it was dark before we got home. On the bright side, I’m SO thankful for slow cooker recipes on busy days.