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
- Coat slow cooker bowl with nonstick cooking spray. (For easy clean up, use Slow Cooker liners. Great invention!)
- Place beef in slow cooker and season with 1/2 tsp salt and 1/4 tsp pepper. Add tomatoes, mushrooms and rosemary.
- Cover and cook on HIGH for 6 hours or LOW for 8 hours. Stir in beans during last 30 minutes of cooking.
- 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