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Slow Cooker Braised Tuscan Beef

Only 6 ingredients needed for this delicious Slow Cooker Braised Tuscan Beef recipe!

This easy Slow Cooker Braised Tuscan Beef recipe only has 6 ingredients but has a robust taste full of flavor.  You would think there were so many spices and ingredients needed for how wonderful this dish tastes.  My husband and I could not believe the taste and felt like we were at a fancy Italian restaurant when we were eating this dinner.

Only 6 ingredients needed for this delicious Slow Cooker Braised Tuscan Beef recipe!

The best thing about this crockpot recipe is, it will only take a few minutes to assemble in the slow cooker and you can let is slowly cook all day.  Before serving add in the beans and cook your pasta.  Then ladle the Slow Cooker Braised Tuscan Beef over the pasta and serve.  Be sure to give this great comfort meal a try, it will warm you up on a cold winter night!

Only 6 ingredients needed for this delicious Slow Cooker Braised Tuscan Beef recipe!

To prepare spray the crockpot with non cook spray. Place beef in slow cooker and season with 1/2 tsp salt and 1/4 tsp pepper. Add tomatoes, rosemary and mushrooms. Cover and cook on low for 8-9 hours.

Then stir in the beans and cook for another 30 minutes. Spoon as much of the liquid as you can into a small saucepan. Bring the sauce to a simmer; blend 2 tsp cornstarch and 1 Tbsp water and then stir into sauce. Cook 1 minutes until thickened and add back to crockpot; discard rosemary stems and serve. Serve over pasta or cooked gnocchi and enjoy!

Slow Cooker Braised Tuscan Beef

Print Recipe
Prep Time:10 mins
Cook Time:1 min
Total Time:11 mins

Ingredients

  • 1 1/2 lbs beef chuck cut into 1 inch cubes
  • 1 14.5 oz can of Italian seasoned diced tomatoes
  • 1 lb cremini mushrooms trimmed and quartered
  • 2 sprigs rosemary plus more for garnish(optional)
  • 1 15 oz can white beans, drained

Instructions

  • Spray the crockpot with non cook spray.
  • Place beef in slow cooker and season with 1/2 tsp salt and 1/4 tsp pepper.
  • Add tomatoes, rosemary and mushrooms.
  • Cover and cook on low for 8-9 hours.
  • Stir in beans and cook for another 30 minutes.
  • Spoon as much of the liquid as you can into a small sauce pan.
  • Bring the sauce to a simmer; blend 2 tsp cornstarch and 1 Tbsp water and then stir into sauce.
  • Cook 1 minutes until thickened and add back to crockpot; discard rosemary stems and serve.
  • Serve over pasta or cooked gnocchi and enjoy!
Servings: 6
Author: Family Circle Magazine

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