Country Italian Beef

8 ounces tiny new potatoes , halved or quartered

2 medium carrot s or parsnips, peeled and cut into 1- to 2-inch pieces

1 large onion , chopped (1 cup)

1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges

1 teaspoon dried rosemary leaves , crushed

1 14-ounce can beef broth

1 cup dry red wine or beef broth

1 6-ounce can tomato paste

2 tablespoons quick-cooking tapioca

1/2 teaspoon ground black pepper

4 cloves garlic , minced

1 to 2 cups basil leaves, spinach leaves, or torn fresh escarole