Country Italian Beef

Country Italian Beef

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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 ½-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

  • ½

    teaspoon ground black pepper

  • 4

    cloves garlic, minced

  • 1 to 2

    cups basil leaves, spinach leaves, or torn fresh escarole

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.


Nutrition

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