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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