Italian Beef Soup


2018-07-16 07:12:09

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1. Cut the fat from meat.

2. Slice the meat into 2-inch pieces.

3. Put aside.

4. In a 4-to 5-quart slow cooker, combine the potatoes, carrots or parsnips, onion, and fennel.

5. Add meat; sprinkle with rosemary.

6. In a medium bowl, whisk together broth, wine, tomato paste, tapioca, pepper, and garlic.

7. Pour over mixture in cooker.

8. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

9. Just before serving, stir in basil.


2 Pounds Boneless Beef Chuck Roast
Tiny New Potatoes (8 ounces, quartered)
2 Medium Carrots (peeled and cut into 1- to 2-inch pieces)
1 Large Onion (chopped)
1 Medium Fennel Bulb (trimmed and cut into 1/2-inch-thick wedges)
1 Teaspoon Dried Rosemary (crushed)
1 Can Beef