Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Cut meat into 2-inch pieces. Set aside.
Combine potatoes, carrots (or parsnips), onion and fennel in a 4- to 5-quart slow cooker. Add the beer, sprinkle with rosemary.
In a medium bowl, whisk together broth, wine (or more broth), tomato paste, tapioca, pepper and garlic. Pour over mixture in cooker.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Just before serving, stir in basil (or spinach or escarole).