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1. Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet, cook meat, half at a time, in hot oil over medium heat until brown. Drain off fat. Transfer meat to a 3 1/2- or 4-quart slow cooker. Stir in undrained tomatoes, broth, onion, carrots, celery, wine, tapioca, garlic, thyme, salt, and pepper.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
3. Serve over hot cooked orzo. Sprinkle each serving with Gremolata.
1. In a small bowl, stir together parsley, lemon peel, and garlic.