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Beef Ragout Over Rice
1 1/2 pounds beef stew meat - (to 2 lbs)
1 tablespoon oil
2 medium onions - (to 3) -- coarsely chopped
2 tomatoes - (to 3) -- chopped
1 cup baby carrots
3 garlic cloves -- 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 freshly-ground black pepper
2 small zucchini -- halved, and sliced 1/4" thick
2 cups hot cooked rice - (to 3 cups)
Brown beef in a large skillet in the hot oil. Drain and place in slow cooker. 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.
This recipe yields 4 to 6 servings.
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