Ingredients Jump to Instructions ↓

  1. 2 1/4 lb. boneless beef round steak Salt and ground black pepper

  2. 1 Tbsp. cooking oil

  3. 1 large fennel bulb, cut into thin wedges

  4. 1 large onion, halved and thinly sliced

  5. 1 cup packaged fresh julienned carrots

  6. 1 28-oz. can crushed tomatoes

  7. 1 15-oz. can tomato sauce

  8. 1/2 cup beef broth

  9. 2 tsp. dried Italian seasoning, crushed

  10. 1/8 tsp. crushed red pepper

  11. 6 cups hot cooked pasta

  12. 1/4 cup finely shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cut meat into eight serving-size pieces; sprinkle lightly with salt and pepper. In a large skillet, brown steak, half at a time, in hot oil. In a 4- to 4 1/2-quart slow cooker place fennel, onion, and carrots. Add browned beef. In a large bowl combine crushed tomatoes, tomato sauce, beef broth, Italian seasoning, and crushed red pepper. Pour over meat in cooker. Cover; cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours. Divide pasta among eight serving plates; top each with a steak portion and sauce. Sprinkle with Parmesan cheese.


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