Yummy !!! Reminds of my childhood !!!You need
2 pounds boneless beef chuck
8 ounces tiny new potatoes
2 medium carrots
1 large onion chopped
1 medium fennel bulb
1 teaspoon dried rosemary
1 14 oz can beef broth
1 6 ounce can tomato paste
2 tablespoons quick cooking tapioca
1/2 teaspoon pepper
4 cloves garlic
1 to 2 cups basil leaves,spinach leaves or torn fresh escarole
1 cup dry red wine or beef broth
How to
Trim fat from meat cut into 2 inch pieces
In a slow cooker combine potatoes,carrots,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 for 8-10 hours or on high for 4-5 hours Just before serving stir in basil
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