Country Italian Beef

By sandiB2010

Fennel and parsnips are an appealing change of pace from celery and carrots in this bold-flavored beef stew recipe.

Ingredients

• 2 pounds boneless beef chuck roast see savings
• 8 ounces tiny new potatoes, halved or quartered see savings
• 2 medium carrots or parsnips, peeled and cut into 1- to 2-inch pieces see savings
• 1 large onion, chopped (1 cup) see savings
• 1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges see savings
• 1 teaspoon dried rosemary, crushed see savings
• 1 14-ounce can beef broth see savings
• 1 cup dry red wine or beef broth see savings
• 1 6-ounce can tomato paste see savings
• 2 tablespoons quick-cooking tapioca see savings
• 1/2 teaspoon ground black pepper see savings
• 4 cloves garlic, minced see savings
• 1 to 2 cups basil leaves, spinach leaves, or torn fresh escarole see savings

Details

Servings 6
Adapted from recipe.com

Preparation

Step 1

1.

Trim fat from meat. Cut meat into 2-inch pieces. Set aside.

2.

In a 4- to 5-quart slow cooker, combine potatoes, carrots or parsnips, onion, and fennel. Add meat; sprinkle with rosemary.

3.

In a medium bowl, whisk together broth, wine, tomato paste, tapioca, pepper, and garlic. Pour over mixture in cooker.

4.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Just before serving, stir in basil. Makes 6 to 8 servings.