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Italian Style Beef Stew

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Ingredients
  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)
  Sugar 1 Pinch
  Salt 1 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Slow Cooked
Ingredient: 
Beef

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