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Slow Cooker Beef Ragout Over Rice

4.33 avg. rating (85% score) - 3 votes

Slow Cooker Beef Ragout Over Rice

Yield: 4 to 6

Ingredients

  • 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

Instructions

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.
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