Beef Ragout

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Use chianti or zinfandel

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Steps

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In a large skillet over med-high heat , warm 1 tablespoon oil until hot.

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Add half of the beef.

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Brown on all sides , 3-4 minutes.

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Transfer to the slow cooker.

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Add the remaining 1 tablespoons oil and brown the remaining beef.

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Transfer to slow cooker.

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Add the onions to the skillet.

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Brown slightly over med-high heat.

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Add the tomatoes and wine.

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Bring to a boil , scraping up any browned bits.

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Pour into the cooker.

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Add the carrots , garlic , tapioca , and italian seasoning to the cooker.

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Cover and cook on low for 6-7 hours.

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Add in salt , pepper , zucchini , and mushrooms.

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Cover , turn cooker to high , and cook for 45 minutes , until the meat , mushrooms , and zucchini are tender.

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Serve in shallow bowls or on rimmed dinner plates.

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Ingredients

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olive oil, lean stewing beef, onions, diced tomatoes with juice, dry red wine, baby carrots, garlic cloves, quick-cooking tapioca, dried italian seasoning, salt, pepper, zucchini, fresh mushrooms