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