Fennel and basil are an appealing change of pace in this bold-flavored beef stew.
- Yield: 6 Servings
- Preparation Time: 25 Minutes
- 2 pounds boneless beef chuck
- 8 ounce tiny new potatoes, halved or quartered
- 2 medium carrots or parsnips, peeled and cut into 1 to 2 inch pieces
- 1 cup chopped onion
- 1 medium fennel bulb, trimmed and cut into ½ 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
- ½ teaspoon ground black pepper
- 4 cloves garlic, minced
- 1 to 2 cups fresh basil leaves, fresh spinach leaves, or torn fresh escarole
How to Make It
- Trim fat from meat. Cut meat into 2-inch pieces. Set aside.
- In a 4 to 5 quart slow cooker, combine potatoes, carrots, onion, and fennel. 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 setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Just before serving, stir in basil.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.