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Ingredients
| beef chuck clod steak: 2 lbs |
| white potatoes: 8 oz |
| carrots: 2 |
| onions: 1 |
| fennel: 1 bulb |
| fresh rosemary: 1 tsp |
| soup - beef broth: 14 oz |
| red wine: 1 cup |
| garlic: 4 cloves |
| fresh basil (chopped): 2 cups |
Country italian beef
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
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.