Prep 25 mins
Cook 8 hrs
Recipe taken in the issue for the Crockpot in the Coup de Pouce. I tried this recipe without fennel and basil and we liked it :)
- 14.79 ml olive oil
- 1 blade pot roast, diced (2 lb)
- 236.59 ml onion, diced
- 4 garlic cloves, finely chopped
- 414.03 ml beef stock
- 236.59 ml dry red wine or 236.59 ml beef stock
- 155.92 g tomato paste
- 29.58 ml quick-cooking tapioca, ground
- 4.92 ml dried rosemary
- 2.46 ml ground black pepper
- 226.79 g tiny new potatoes, cut in half
- 2 carrots or 2 parsnips, diced
- 1 fennel, sliced
- 236.59 ml basil leaves or 236.59 ml fresh baby spinach leaves
- In a skillet, heat oil at medium-high heat. Add beef cubes in many batches, and brown. Put beef cubes in crockpot.
- Deglaze the skillet. Add onions, garlic and cook 5 minutes or until soften. Add beef stock, wine, tomato paste, tapioca, rosemary and pepper. Bring to boil. Pour mixture in crockpot, add potatoes, carrots, fennel and stir. Cover and cook at low heat 8 to 10 hours.
- When ready to serve, add basil and stir.
Hubby prefers a tomato soup base but I enjoyed the change. I used a good Burgundy and all vegetables mentioned in the recipe. Made for the Beverage Tag.
This was a little out of DH's comfort zone with the tomato influence. He's a beef gravy stew kind of guy. I enjoyed the tomato but thought that I might have preferred an ounce to 2 less of it (personal preference only). I can't get fresh herbs locally at this time of year and they didn't even have any spinach. Fresh mushrooms were added only because I had some aging in the fridge and we both thought they were a good addition. I used dried basil and had to skip the spinach. It made a very nice winter dinner with very tender and flavorful beef. Made for Photo Tag.
Went to the Market 2008 ~ This was delish! The stock, wine and tomato paste make a rich, luscious sauce. Used carrots and did not use the basil or spinach leaves. It still tasted fab! Thanks Boommette!