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country italian beef


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  • 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



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.

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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