Shelly's Recipe

BEEF RAGOUT OVER RICE - Crock Pot

Category: Stews

1 1/2 to 2 lbs beef stew meat
1 tbsp oil
2 to 3 medium onions, coarsely chopped
2 to 3 tomatoes, chopped
1 cup baby carrots
3 cloves garlic, minced
2 tbsp quick-cooking tapioca
1 cup beef broth
1/4 cup dry red wine or more beef broth
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
2 small zucchini, halved and sliced 1/4 inch thick
2 to 3 cups hot cooked rice

Brown beef in a large skillet in the hot oil. Drain and place in crock pot. 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. Serves 4 to 6