Country Italian Beef
Recipe from
Better Homes and Gardens
Fennel and parsnips are an appealing change of pace from celery and carrots in this bold-flavored beef stew recipe.
Servings:
Makes 6 to 8 servings.
Ingredients
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2 poundsboneless beef chuck roastsee savings
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8 ouncestiny new potatoes, halved or quarteredsee savings
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2 mediumcarrots or parsnips, peeled and cut into 1- to 2-inch piecessee savings
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1 largeonion, chopped (1 cup)see savings
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1 mediumfennel bulb, trimmed and cut into 1/2-inch-thick wedgessee savings
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1 teaspoondried rosemary, crushedsee savings
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1 14-ounce canbeef brothsee savings
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1 cupdry red wine or beef brothsee savings
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1 6-ounce cantomato pastesee savings
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2 tablespoonsquick-cooking tapiocasee savings
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1/2 teaspoonground black peppersee savings
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4 clovesgarlic, mincedsee savings
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1 to 2 cupsbasil leaves, spinach leaves, or torn fresh escarolesee savings
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 information
Per serving: Calories 336, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 89 mg, Sodium 647 mg, Carbohydrate 28 g, Fiber 10 g, Protein 36 g.
Percent Daily Values are based on a 2,000 calorie diet
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