Beef Ragout Over Rice

2 lb. beef stew meat
1 tbsp. oil
3 med. onions, coarsely chopped
3 tomatoes, chopped
1 c. baby carrots
3 cloves garlic, minced
2 tbsp. quick-cooking tapioca
1 c. beef broth

¼ c. dry red wine or more beef broth
1 tsp. italian seasoning
½ tsp. salt
¼ tsp. pepper
2 sm. zucchini, halved and cut into ¼” slices
2 c. hot cooked rice, up to 3 cups

Brown beef in a large skillet in the hot oil. Drain and place in crockpot. 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 12 hours. The last 45 minutes of cooking, turn to high and add zucchini. Serve over rice.

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