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Country Italian Beef

Makes: 6 to 8 servings
Prep 25 mins Cook 8 hrs  on Low or High 4 hours
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,
  • cal. (kcal) 336,
  • Fat, total (g) 6,
  • chol. (mg) 89,
  • sat. fat (g) 2,
  • carb. (g) 28,
  • fiber (g) 10,
  • pro. (g) 36,
  • sodium (mg) 647,
  • Percent Daily Values are based on a 2,000 calorie diet

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