Italian-Style Beef Stew (Recipe)

For a change of pace, leave out the white beans and serve this saucy mixture over hot cooked pasta.

Ingredients

2 pounds lean boneless beef stew neat, trimmed of fat and cut into 1 inch cubes

3 ounces prosciutto, chopped

1 large onion, chopped

2 (14 1/2 ounce) cans diced Italian-style tomatoes (with Italian seasonings)

2 (6 ounce) cans tomato paste

1 cup dry white wine

1 1/2 tablespoons dried basil

3 garlic cloves, crushed through a press

1 fennel bulb, chopped

1 (15 ounce) can cannellini beans (white kidney beans), rinsed and drained

Pinch of sugar

1 teaspoon freshly ground pepper 

Steps

1.  In a 4 quart slow cooker, mix together the beef, prosciutto, onion, tomatoes, with their liquid, tomato paste, wine, basil, garlic, and fennel.

2.  Cover and cook on the low heat setting 8 1/2 to 9 hours, or until the beef is tender but not mushy.  Stir in the beans, sugar, salt, and pepper.