Skip to main content
Best Meals 



Send a Meal Blog

Sunday, October 07 2012

Fennel and parsnips are an appealing change of pace from celery and carrots in this bold-flavored beef stew recipe.


Country Italian Beef
Recipe from 
Servings: Makes 6 to 8 servings.
     pounds  boneless beef chuck roast
     ounces  tiny new potatoes, halved or quartered
     medium  carrots or parsnips, peeled and cut into 1- to 2-inch pieces
     large  onion, chopped (1 cup)
     medium  fennel bulb, trimmed and cut into 1/2-inch-thick wedges
     teaspoon  dried rosemary, crushed
     14-ounce can  beef broth
     cup  dry red wine or beef broth
     6-ounce can  tomato paste
     tablespoons  quick-cooking tapioca
    1/2  teaspoon  ground black pepper
     cloves  garlic, minced
     to 2 cups  basil leaves, spinach leaves, or torn fresh escarole
Trim fat from meat. Cut meat into 2-inch pieces. Set aside.
In a 4- to 5-quart slow cooker, combine potatoes, carrots or parsnips, onion, and fennel. Add meat; sprinkle with rosemary.
In a medium bowl, whisk together broth, wine, tomato paste, tapioca, pepper, and garlic. Pour over mixture in cooker.
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 
Posted by: Send a Meal AT 10:34 am   |  Permalink   |  0 Comments  |  Email

Post comment
Email Address

(max 750 characters)
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.