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Main dishes

Country Italian Beef

Country Italian Beef recipe
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.
time
prep:
1 min
total:
1 min
servings
total:
6 to 8 servings

What You Need

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 1/2-inch-thick wedges
1
 teaspoon dried rosemary leaves, 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
1/2
 teaspoon ground black pepper
4
cloves  garlic, minced
1 to 2
cups  basil leaves, spinach leaves, or torn fresh escarole

Make It

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.

K:63477v0:147533     Copyright - © [1994-2013] Meredith Corporation
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