Beef Ragout Over Rice

By MarieR

Ingredients

• 1 1/2 pounds beef stew meat - (to 2 lbs)
• 1 tablespoon oil
• 2 medium onions - (to 3) coarsely chopped
• 2 tomatoes - (to 3) chopped
• 1 cup bably carrots
• 3 garlic cloves minced
• 2 tablespoons quick-cooking tapioca
• 1 cup beef broth
• 1/4 cup dry red wine or more beef broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 2 small zucchini halved, and sliced 1/4" thick
• 2 cups hot cooked rice - (to 3 cups)

Preparation

Step 1

Brown beef in a large skillet in the hot oil. Drain and place in Slow cooker. Add onion, tomatoes, carrots, garlic, and tapioca to the pot. Combine broth, wine, and seasonings; pour over beef and vegetables. Cover and cook on LOW for 8 to 10 hours.

The last 45 minutes of cooking, turn to HIGH and add zucchini. Serve over rice.

This recipe yields 4 to 6 servings.