Italian Countryside Beef Soup for the Crock Pot |
|
 |
Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 8 |
|
I find that I keep collecting more an more Mediterranean recipes. Italy isn't at the bottom of my list and that's because everything is just so good! This is no exception and it makes a big batch so you'll have leftovers if you have a smaller family. Leftovers are good as they are always better on the second day for lunch. I served with crusty multi-grain rolls and a simple green salad. Ingredients:
2 lbs boneless beef chuck roast |
12 ounces new potatoes (the tiny ones are my favorite, halved or quartered if needed) |
2 medium carrots or 2 medium 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 1 cup beef broth |
1 (6 ounce) can tomato paste |
2 tablespoons quick-cooking tapioca |
1/2 teaspoon ground black pepper |
4 garlic cloves, minced |
1 -2 cup basil leaves, spinach leaves (or mix them all if you like) or 1 -2 cup torn fresh escarole (or mix them all if you like) |
Directions:
1. Trim fat from meat, cut meat into 2-inch pieces and set aside.
2. In a 4- to 5-quart slow cooker, combine potatoes, carrots or parsnips, onion, and fennel. Add meat; sprinkle with rosemary.
3. In a medium bowl, whisk together broth, wine, tomato paste, tapioca, pepper, and garlic. Pour over mixture in cooker.
4. 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.
|
|