Country Italian Beef


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

Country Italian Beef
Photo: Peter Krumhardt
Prep Time:
25 mins
Cook Time:
8 hrs
Total Time:
8 hrs 25 mins


  • 2 pound boneless beef chuck roast

  • 8 ounce 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 tablespoon quick-cooking tapioca

  • ½ teaspoon ground black pepper

  • 4 cloves garlic, minced

  • 1 - 2 cup basil leaves, spinach leaves, or torn fresh escarole


  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 (per serving)

336 Calories
6g Fat
28g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 336
% Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 89mg 30%
Sodium 647mg 28%
Total Carbohydrate 28g 10%
Protein 36g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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