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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim fat from meat, cut meat into 2-inch pieces and set aside. | 2. In a 4- to 5-quart slow cooker, combine potatoes, carrots or parsnips, onion, and fennel. Add meat; sprinkle with rosemary. | 3. In a medium bowl, whisk together broth, wine, tomato paste, tapioca, pepper, and garlic. Pour over mixture in cooker. | 4. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Just before serving, stir in basil. Makes 6 to 8 servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	2	lbs	boneless	1958.4044	0.0	276.8966	94.8375
new potato	12	ounces		302.6	0.0	67.32	1.7
carrot	2		peeled cut	50.02	11.6876	1.1346	0.2928
onion	1		chopped	60.0	14.01	1.65	0.15
fennel bulb	1		trimmed cut	-	-	-	-
rosemary	1	teaspoon	crushed dried	0.917	0.1449	0.0232	0.040999999999999995
beef broth	1	can		30.45	0.174	4.959	0.9570000000000001
red wine	1	cup		-	-	-	-
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
cooking tapioca	2	tablespoons		302.6	0.0	67.32	1.7
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
basil leaf	1 -2	cup		302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.