country italian beef

country italian beef
country italian beef

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • ingredients

  • 2 pounds boneless beef chuck roast

  • 8 ounces tiny new potatoes, halved or quartered

  • 2 medium carrots or parsnips, peeled and cut into 1- to 2-inch pieces

  • 1 large onion, chopped (1 cup)

  • 1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges

  • 1 teaspoon dried rosemary, crushed

  • 1 14-ounce can beef broth

  • 1 cup dry red wine or beef broth

  • 1 6-ounce can tomato paste

  • 2 tablespoons quick-cooking tapioca

  • 1/2 teaspoon ground black pepper

  • 4 cloves garlic, minced

  • 1 to 2 cups basil leaves, spinach leaves, or torn fresh escarole

Directions

directions 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. nutrition facts Calories336, Total Fat (g)6, Saturated Fat (g)2, Cholesterol (mg)89, Sodium (mg)647, Carbohydrate (g)28, Fiber (g)10, Protein (g)36, Percent Daily Values are based on a 2,000 calorie diet

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