Beef Ragout over Rice
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 baby 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
Brown beef in a large skillet in the hot oil. Drain and place in
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.
Serves 4 to 6.