Slow Cooker Beef Ragout Over Rice

By Yankee Magazine

Apr 16 2007


4 to 6


1 1/2 to 2 pounds beef stew meat
1 tablespoon oil
2 to 3 medium onions, coarsely chopped
2 to 3 tomatoes, chopped
1 cup bably carrots
3 cloves garlic, 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 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 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 10 hours. The last 45 minutes of cooking, turn to high and add zucchini. Serve over rice.