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

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Ingredients

Directions

  • Trim fat from meat. Cut meat into 2-inch pieces. Set aside.

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  • 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 Facts

336 calories, (2 g saturated fat, 89 mg cholesterol, 647 mg sodium, 28 g carbohydrates, 10 g fiber, 36 g protein.

Reviews (1)

25 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
Rating: 3 stars
03/05/2017
Easy to make. I think I'll cut down on the amount of fennel the next time I make it, though.