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Country Italian Beef
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Country Italian Beef
Makes: 6 to 8 servings
Prep: 25 mins Cook: 8 hrson Low or High 4 hours
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  • user reviews (2)
Country Italian Beef
Ingredients
  • 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, 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 - 2
    cups basil leaves, spinach leaves, or torn fresh escarole
Directions

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.

Nutrition Facts (Country Italian Beef)
  • Servings Per Recipe 6,
  • Calories 336,
  • Protein (gm) 36,
  • Carbohydrate (gm) 28,
  • Fat, total (gm) 6,
  • Cholesterol (mg) 89,
  • Saturated fat (gm) 2,
  • Dietary Fiber, total (gm) 10,
  • Sodium (mg) 647,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (2)
4219900116
tamielb1 wrote:

I made this for my family, and even my somewhat picky 8 year old loved it! The meat was so tender and flavorful that everyone has asked for it again. I did choose, however, to go with chunky veggies instead of slicing. I recommend this if your family is always on the go like mine is!

1/8/2012 08:48:53 AM Report Abuse
ndecker wrote:

This is a delicious dish; I've made it twice so far-my husband and guests enjoyed it served with a nice, crusty loaf of bread with baked cranberry-apple crumble for dessert. I didn't use the fennel, used yellow potatoes, added parsnip and cut my vegetables in larger chunks. My crock pot cooking time was an hour less on high. Also had fresh horseradish to serve with the meat bits and everyone loved it!

11/15/2011 01:31:02 PM Report Abuse
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