Beef Ragout

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 lbs lean stewing beef, cut into 1 1/2 inch chunks and blotted dry
• 2 medium onions, coarsely chopped
• 1 (14 1/2 ounce) can diced tomatoes with juice
• 1 cup dry red wine
• 1 cup baby carrots
• 2 garlic cloves, minced
• 2 tablespoons quick-cooking tapioca
• 1 teaspoon dried italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 medium zucchini, cut in half lengthwise and sliced into 1/4-inch thick half-moons
• 8 ounces fresh mushrooms, thickly sliced

Recipe

• 1 in a large skillet over med-high heat, warm 1 tablespoon oil until hot.
• 2 add half of the beef; brown on all sides, 3-4 minutes; transfer to the slow cooker.
• 3 add the remaining 1 tablespoons oil and brown the remaining beef; transfer to slow cooker.
• 4 add the onions to the skillet; brown slightly over med-high heat.
• 5 add the tomatoes and wine; bring to a boil, scraping up any browned bits; pour into the cooker.
• 6 add the carrots, garlic, tapioca, and italian seasoning to the cooker; cover and cook on low for 6-7 hours.
• 7 add in salt, pepper, zucchini, and mushrooms; cover, turn cooker to high, and cook for 45 minutes, until the meat, mushrooms, and zucchini are tender.
• 8 serve in shallow bowls or on rimmed dinner plates.