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.
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