Country Italian Beef Stew
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It’s been a family favorite for FOREVER… and all agree that the only way it could be improved-upon was to make it with grass-fed (Polyface) beef 🙂

All the Best! — Joe K, Annapolis
COUNTRY ITALIAN BEEF STEW
Makes 6-8 servings
2 lbs. Polyface Sirloin Tip Roast (or any other Roast will do)
8 ounces of tiny “new potatoes, halved or quartered
2 medium parsnips (or carrots), peeled and cut into 1- to 2-inch pieces
1 cup chopped onion
1 medium fennel/anise bulb, trimmed and cut into 1/2-inch-thick wedges
1 14-oz can of beef broth
1 cup dry red wine (or 1c beef broth if preferred– but wine is better!)
1 6-oz can of tomato paste
2 tblsp quick-cooking tapioca
1 tsp dried rosemary, crushed
1/2 tsp ground black pepper
6 cloves garlic, minced
1 to 2 cups fresh basil leaves, fresh spinach leaves, or torn fresh escarole

STEPS
1. Trim fat from meat. Cut meat into 2-inch pieces. Set aside
2. In a 4- to 5-Qt slow-cooker, combine potatoes, carrots, onion, and fennel. Add the meat on top.
3. In a medium bowl, combine broth, wine, tomato paste, tapioca, rosemary, pepper, and garlic. Pour over mixture in cooker.
4. Cover and cook on LOW-heat setting for 8 to 10 hours (or 4-5 hrs on HIGH heat [but LOW is better]).
[After about an hour, the home will smell awesome.. POST A GUARD at the slow-cooker to stop “snoopers” from lifting the lid !
Keeping the lid on is essential to keeping the moisture content just right!]
5. Just before serving, stir in the basil/spinach/escarole.

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About Sheri Salatin

Sheri is married to Daniel Salatin. She is the marketing director at Polyface Farm and stay-at-home mom of three children. Sheri is passionate about clean food and is enjoying working the land along side her husband. When not farming, Sheri can be found reading, writing, sewing, baking and serving in her church family.
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3 Responses to Country Italian Beef Stew

  1. Future Farmer says:

    Nice Recipe.
    I just started a blog about wanting to farm.
    http://joyoffarming.blogspot.com/

  2. Paula says:

    I am planning to fix this recipe with some of the venison we harvested this month!