For the fennel stew, fry the diced onion, beef pieces as well. Deglaze with one liter of water, add bouillon cubes and spices and cook for about 40 minutes.
In the meantime, peel potatoes and cut into pieces, clean bulbous fennel and divide as well. Add to the boiling soup with the corn kernels. Cook on half heat for about 20 minutes until everything is nice and soft.
Just before serving, sprinkle fresh parsley or other herbs over the fennel stew.