Italian Style Beef Stew
|Lean boneless beef stew meat||2 Pound, trimmed of fat and cut into 1-inch cubes|
|Prosciutto||3 Ounce, chopped|
|Onion||1 Large, chopped|
|Canned diced tomatoes||29 Ounce (With Italian Seasonings, 2 Cans, 14 1/2Ounce Each)|
|Canned tomato paste||12 Ounce (2 Cans, 6 Ounce Each)|
|Dry white wine||1 Cup (16 tbs)|
|Dried basil||1 1⁄2 Tablespoon|
|Garlic||3 Clove (15 gm), crushed through a press|
|Fennel bulb||1 , chopped|
|Canned cannellini beans||15 Ounce, drained, rinsed (1 Can, 15 Ounce, White Kidney Beans)|
|Freshly ground pepper||1⁄2 Teaspoon|
1. In a 4-quart electric slow cooker, mix together the beef, prosciutto, onion, tomatoes with their liquid, tomato paste, wine, basil, garlic, and fennel.
2. Cover and cook on the low heat setting 8 1/2 to 9 hours, or until the beef is tender but not mushy. Stir in the beans, sugar, salt, and pepper.