Country Italian Beef
Fennel and parsnips are an appealing change of pace from celery and carrots in this bold-flavored beef stew recipe.
Ingredients
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2 pounds boneless beef chuck roast
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8 ounces tiny new potatoes, halved or quartered
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2 medium carrots or parsnips, peeled and cut into 1- to 2-inch pieces
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1 large onion, chopped (1 cup)
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1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges
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1 teaspoon dried rosemary, crushed
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1 14-ounce can beef broth
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1 cup dry red wine or beef broth
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1 6-ounce can tomato paste
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2 tablespoons quick-cooking tapioca
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1/2 teaspoon ground black pepper
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4 cloves garlic, minced
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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. Makes 6 to 8 servings.
Nutrition information
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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