Beef Ragout Over Rice

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Beef stew meat - (to 2 lbs)
1 tablespoon	15ml	Oil
2 tablespoons	30ml	Onions - (to 3) - coarsely chopped (medium)
2		Tomatoes - (to 3) - chopped
1 cup	110g / 3.9oz	Bably carrots
3		Garlic cloves - minced
2 tablespoons	30ml	Quick-cooking tapioca
1 cup	237ml	Beef broth
1/4 cup	59ml	Dry red wine or more beef broth
1 teaspoon	5ml	Italian seasoning
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 teaspoons	10ml	Zucchini - halved, and (small)
		Sliced 1/4" thick
2 cups	320g / 11oz	Hot cooked rice - (to 3 cups)

Recipe 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.

This recipe yields 4 to 6 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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