Source: dLife

Hearty, slow-cooked beef stew with fennel, parsnips, and spinach seasoned with rosemary and orange peel.

Servings

2 lb beef chuck pot roast
2 cup fresh sliced parsnip , cut into 1" pieces (3 medium )
2 cup fresh chopped onion
1 fennel bulb , trimmed and coarsely chopped (about 1 cup)
1 tsp dried rosemary , crushed
1 cup red wine , dry (or low sodium beef broth)
0.75 cup Broth, beef, clear, reduced sodium, ready to serve, canned
6 oz tomato paste
1 tsp salt (optional)
1 tsp grated orange peel
0.5 tsp black pepper
4 medium garlic cloves , minced
3 tbsp whole wheat flour
2 tbsp cold water
3 cup fresh chopped spinach

1 Remove excess fat from meat. Cut meat into 2" pieces. Set aside.
2 In a 3-1/2 or 4 quart slow cooker, place parsnips, onions, and fennel. Add meat; sprinkle with rosemary.
3 In medium bowl, combine wine, beef broth, tomato paste, salt, orange peel, pepper and garlic. Pour over mixture in cooker.
4 Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
5 If using low-heat setting, turn to high-heat setting.
6 In small bowl, whisk cornstarch and water. Stir into meat mixture. Cover and cook for 15 more minutes or until thickened. Just before serving, stir in spinach.