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Send a Meal BlogSunday, October 07 2012
Fennel and parsnips are an appealing change of pace from celery and carrots in this bold-flavored beef stew recipe.
 Recipe from
 Servings: Makes 6 to 8 servings.
ingredients
directions
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
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