Braised Tuscan Beef

Braised Tuscan Beef

1 1/2 pounds beef chuck, cut into 1 1/2-inch cubes

1 can (14 1/2 oz) Italian-seasoned diced tomatoes
1 pound cremini mushrooms, trimmed and quartered
2 sprigs rosemary, plus more for garnish (optional)
1 can (15 oz) white beans, drained


  1. Coat slow cooker bowl with nonstick cooking spray. (For easy clean up, use Slow Cooker liners. Great invention!)
  2. Place beef in slow cooker and season with 1/2 tsp salt and 1/4 tsp pepper. Add tomatoes, mushrooms and rosemary.
  3. Cover and cook on HIGH for 6 hours or LOW for 8 hours. Stir in beans during last 30 minutes of cooking.
  4. Spoon as much of the liquid as possible into a small saucepan and bring to a simmer. Blend 2 tsp cornstarch with 1 tbsp water. Stir into saucepan and cook 1 minute, until thickened; add back to slow cooker. Discard rosemary stems; season beef with 1/2 tsp more salt and garnish with additional rosemary, if using. Serve over cooked gnocchi.

*Found in Family Circle Magazine

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