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, Herbs

Recipe Type
Dinner, Family Dinners, Stew, Slow cooking

Cuisine
Italian

Level of Difficulty
Easy

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