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Country Italian beef stew
Nb persons: 0
Yield: 6-8zervings
Preparation time:
Total time:
Source:
| Ingredients: | |
| 2 pounds | boneless beef chuck pot roast |
| 8 ounces | tiny new potatoes, halved and quartered |
| 2 medium | carrots, peeled and cu into 1-to 2 inch pieces |
| 1 medium | onion chopped, (1 cup) |
| 1 medium | fennel bulb, trimmed and cut into 1/2 inch thick wedges |
| 1 tsp | dried rosemary, crushed |
| 1 14 1/2 oz calm lower sodium beef broth | |
| 1 cup | dry red wine or lower sodium beef broth |
| 1 6 oz can | tomatoes paste |
| 2 tablespoons | quick cooking tapioca |
| 1/2 teaspoon | black pepper |
| 4 cloves | garlic, minced |
| 1-2 cups | fresh basil leaves, spinach leaves, or torn escarole |
Directions :
1- trim fat from roast. Cut roast into 2- inch pieces: set aside.
In a 4-5 quart slow cooker combine potatoes, carrots,onion and fennel. Add meat to cooker; sprinkle with rosemary.
2- in a medium bowl whisk together broth,wine,tomato paste , tapioca, pepper, and garlic. Pour over all in cooker.
3- cover and cook on low heat setting for 8-10 hours or on high setting for 4-5 hours. Stir in basil just before serving.
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