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Ingredients
| beef stew meat: 2 lbs (cut and trimmed) |
| prosciutto: 3 oz (chopped) |
| onions - yellow: 1 (chopped) |
| canned tomato paste: 12 fl oz (2 6 oz cans of tomato paste) |
| canned Italian style tomatoes: 29 oz (2 14.5 oz cans) |
| dried basil (ground): 1 1/2 Tbl |
| garlic: 3 cloves (crushed through a press) |
| fennel: 1 bulb (chopped) |
| cannellini beans: 15 fl oz (1 can (white kidney beans), rinsed and drained) |
| granulated sugar: 1 dash (1 pinch (whatever that is)) |
| salt: 1 tsp |
| black pepper: 1/2 tsp |
| white wine: 1 cup |
Italian Style Beef Stew
User rating:
Slow cooker recipe, as an alternative you can serve over noodles and leave out the beans the recipe calls for.
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Prep Time
20 min -
Cook Time
480 min -
Servings
6 serving(s)
Tags
Add beef, prosciutto, onion, tomatoes, tomato paste, wine, basil, garlic, and fennel into a slow cooker.
Cover and cook for 8-9 hours on low, or until the beef is tender but not mushy.
Stir in beans, sugar, salt, and pepper and serve.
Alternative serving method: Leave out beans and serve over hot cooked pasta.