Italian beef, country style
Prep:
15 mins
Cook:
480 mins
Fennel and parsnips are a nice alternative in this bold-flavoured beef stew.
1kg beef shoulder, cut into chunks (from butcher)
1kg new potatoes, halved or quartered
2 medium carrots or parsnips, peeled and cut into thick chunks
1 large onion, chopped
1 medium fennel bulb, trimmed and cut into thick wedges
1 tsp dried rosemary, crushed
235ml beef stock
235ml dry red wine or beef stock
140g tomato puree
½ tsp ground black pepper
4 garlic cloves, finely chopped
Handful basil leaves
Use a slow cooker or large pot and combine the potatoes, carrots or parsnips, onion, and fennel.
Lightly brown the meat in a little olive oil then add it in with the rosemary.
In a medium bowl, whisk together stock, wine, tomato puree, pepper, and garlic. Pour over the meat.
Cover and cook on low-heat setting for 8 hours in the slow cooker or 6 hours on lowest setting on the hob, stirring every hour.
Just before serving, stir in basil.
Serves
6-8
Preparation Time
15 minutes
Cooking Time
480 minutes
Main ingredients
Alcohol, Beef, Vegetables, Stock/Broth, Garlic
Recipe Type
Dinner, Family Dinners, Stew, Slow cooking
Cuisine
Italian
Level of Difficulty
Easy