Recipe and Photo by: Better Homes and Gardens
Beef stew gets a bold-flavored Italian upgrade with fennel and parsnips in this comforting slow-cooker recipe.
pounds boneless beef chuck roast
ounces tiny new potatoes, halved or quartered
carrots or parsnips, peeled and cut into 1- to 2-inch pieces
onion, chopped (1 cup)
fennel bulb, trimmed and cut into 1/2-inch-thick wedges
teaspoon dried rosemary leaves, crushed
14-ounce can beef broth
dry red wine or beef broth
6-ounce can tomato paste
teaspoon ground black pepper
1 to 2
basil leaves, spinach leaves, or torn fresh escarole
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.
Please use alcohol responsibly.
nutritional info per serving
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