Country Italian Beef

Name: Country Italian Beef
Yield: 6
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 cups basil leaves, spinach leaves, or torn fresh escarole

Country Italian Beef was pinched from <a href="http://www.bhg.com/recipe/soups/country-italian-beef/" target="_blank">www.bhg.com.</a>

INGREDIENTS

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2 pounds boneless beef chuck roast

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8 ounces tiny new potatoes, halved or quartered

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2 medium carrots or parsnips, peeled and cut into 1- to 2-inch pieces

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1 large onion, chopped (1 cup)

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1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges

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1 teaspoon dried rosemary, crushed

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1 14 ounce can beef broth

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1 cup dry red wine or beef broth

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1 6 ounce can tomato paste

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2 tablespoons quick-cooking tapioca

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1/2 teaspoon ground black pepper

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4 cloves garlic, minced

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1 cups basil leaves, spinach leaves, or torn fresh escarole

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