Country Italian Beef

Yummy Ingredients

Yummy Ingredients

This recipe is contributed by Karen. She says that fennel and basil are an appealing change of pace in this bold-flavored beef stew. Karen added fresh mushrooms, green beans and roasted garlic.

She found this recipes in Better Homes and Gardens Slow-Cooker Meals of 2008.

Prep time is 25 minutes. Cook time is 8 to 10 hours on low or 4 to 5 hours on high.

Makes 6 to 8 servings.

2 lbs. boneless beef chuck

8 ounces tiny new potatoes, halved or quartered

2 medium carrots or parsnips, peeled and cut into 1-2 inch pieces

1 cup chopped onion

1 medium fennel bulb, trimmed and cut into 1/2-inch thick wedges

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 teaspoon dried rosemary, crushed

1/2 teaspoon ground black pepper

4 cloves garlic, minced

1 to 2 cups fresh basil leaves, fresh spinach leaves, or torn fresh escarole

Trim fat from meat and cut meat into 2-inch pieces. Set aside.

In a 4 to 5-quart slow cooker, combine potatoes, carrots, onion, and fennel.

Italian Beef Stew

Italian Beef Stew

Add meat.

In a medium bowl, combine broth, wine, tomato paste, tapioca, rosemary, pepper, and garlic. Pour over mixture in cooker.

Cover and cook on low-heat for 8 to 10 hours, or on high-heat setting for 4 to 5 hours. Just before serving, stir in basil.

Per service: 319 cal., 6g total fat (2g sat. fat.), 89 mg. chol. 596 mg sodium, 23g carb, 4g fiber, 36g pro.

WW Points 6 points

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2 Responses to “Country Italian Beef”

  1. Andrew Selvaggio Says:

    This reminds me of a dish we ate when I was growing up. Mom just called it beef stew, but it had the Italian taste we all loved. I love the flavor of the potatoes when they soak up the broth as well as the sweetness of the carrots! I lke the parsnips and fennel in this version!

  2. krimkus Says:

    My mother made this dish. I thought the ingredients sounded interesting as well. She used spinach instead of fresh basil. It’s too early for good basil yet. Her comment is that it would have been even better with the basil. The spinach disappeared into the stew, so it didn’t add much flavor. I liked the fact that it was a hearty stew that didn’t pack a ton of calories.


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