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    Country Italian Beef Stew

    Source of Recipe

    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 to 2 cups 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.




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