Italian Recipes - Country Italian Beef

Ingredients                     

• 2 pounds boneless beef chuck

• 3 medium parsnips, cut into 1-inch pieces

• 2 large onions, chopped

• 1 medium fennel bulb, trimmed and coarsely chopped (1 cup)

• 1 teaspoon dried rosemary, crushed

• 1 cup dry red wine or beef broth

• 6-ounce can tomato paste

• 3/4 cup beef broth

• 2 tablespoons quick-cooking tapioca

• 1 teaspoon sugar

• 1 teaspoon salt

• 1 teaspoon finely shredded orange peel

• 1/2 teaspoon black pepper

• 4 cloves garlic, minced

• 3 cups torn fresh spinach

• Hot mashed potatoes (optional)

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Method:

1. Trim fat from meat. Cut meat into 2-inch pieces. Set aside.

2. In a 3 1/2- or 4-quart slow cooker combine parsnips, onions, and fennel. Add meat; sprinkle with rosemary.

3. In a small bowl combine wine, tomato paste, beef broth, tapioca, sugar, salt, orange peel, pepper, and garlic. Pour over mixture in slow cooker.

4. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

5. Just before serving, stir in spinach. If desired, serve meat mixture with hot mashed potatoes.