MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Country Italian Beef
 Categories: Beef, Potatoes, Vegetables, Herbs, Wine
      Yield: 7 Servings
 
      2 lb Beef chuck roast
      8 oz Tiny new potatoes; halved or
           - quartered
      2 md Carrots or parsnips; peeled,
           - into 1" to 2" pieces
      1 lg Onion; chopped
      1 md Fennel bulb; trimmed, in
    1/2    " wedges
      1 ts Dried rosemary, crushed
     14 oz Can beef broth
      1 c  Dry red wine
      6 oz Can tomato paste
      2 tb Quick-cooking tapioca
    1/2 ts Ground black pepper
      4 cl Garlic; minced
      2 c  Basil leaves, spinach leaves
           - or torn fresh escarole
 
  Trim fat from meat. Cut meat into 2" pieces. Set aside.
  
  In a 4 to 5 quart slow cooker, combine potatoes, carrots
  or parsnips, onion, and fennel. Add meat; sprinkle with
  rosemary.
  
  In a medium bowl, whisk together broth, wine, tomato
  paste, tapioca, 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.
  
  Makes 6 to 8 servings.
  
  Better Homes & Gardens | November 2014
  
  MM Format by Dave Drum - 12 November 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... With merely mediocre stock, a satisfactory soup is hopeless.
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