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Ingredients

• 2 pounds  boneless beef chuck roast
• 8 ounces  tiny new potatoes, halved or quartered
• 2 medium  carrots or parsnips, peeled and cut into 1- to 2-inch pieces
• 1 large  onion, chopped (1 cup)
• 1 medium  fennel bulb, trimmed and cut into 1/2-inch-thick wedges
• 1 teaspoon  dried rosemary, crushed
• 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
• 1/2 teaspoon  ground black pepper
• 4 cloves  garlic, minced
• 1 to 2 cups  basil leaves, spinach leaves, or torn fresh escarole

Description

Fennel And Parsnips Are An Appealing Change Of Pace From Celery And Carrots In This Bold-flavored Beef Stew Recipe.

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