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Slow Cooker, Soups and Stews | |
| 2 1/2 - 3 pounds boneless beef short ribs 2 large onions, cut into thin wedges 1 cup thinly sliced carrots (2 medium) 1 medium fennel bulb, cored and cut into thin wedges 1 14 1/2 ounce can diced tomatoes, undrained 1 cup dry red wine 2 tablespoons quick-cooking tapioca, crushed 2 tablespoons tomato paste 1 teaspoon dried rosemary, crushed 1 teaspoon salt 1/2 teaspoon ground black pepper 4 cloves garlic, minced 1 recipe Cheesy Polenta (see sides) | |
| 1. Trim fat from meat. In a 5- or 6-quart slow cooker combine onions, carrots, and fennel. Top with meat. 2. In a small bowl combine undrained tomatoes, wine, tapioca, tomato paste, dried rosemary, salt, pepper, and garlic. Pour over meat and vegetables. 3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. 4. Meanwhile, prepare Cheesy Polenta. Spoon polenta into shallow bowls. Spoon meat and vegetable mixture over polenta. Makes 6 servings. | |
Unrated | |
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