Beef Ragout Over Rice Recipe

• 1 1/2 lb beef stew meat - (to 2 lbs)
• 1 Tbsp. oil
• 2 med onions - (to 3) coarsely minced
• 2 x tomatoes - (to 3) minced
• 1 c. bably carrots
• 3 x garlic cloves chopped
• 2 Tbsp. quick-cooking tapioca
• 1 c. beef broth
• 1/4 c. dry red wine or possibly more beef broth
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp freshly-grnd black pepper
• 2 sm zucchini halved, and sliced 1/4" thick
• 2 c. warm cooked rice - (to 3 c.)

1. Brown beef in a large skillet in the warm oil.
2. Drain and place in crockpot.
3. Add in onion, tomatoes, carrots, garlic, and tapioca to the pot.
4. Combine broth, wine, and seasonings; pour over beef and vegetables.
5. Cover and cook on LOW for 8 to 10 hrs.
6. The last 45 min of cooking, turn to HIGH and add in zucchini.
7. Serve over rice.
8. This recipe yields 4 to 6 servings.
9. NOTES :

beef stew meat, oil, onions, tomatoes, carrots, garlic, tapioca, beef broth, red wine, italian seasoning, salt, black pepper, zucchini, rice

Taken from cookeatshare.com/recipes/beef-ragout-over-rice-82208 (may not work)