Beef Ragout

Name: Beef Ragout
Ingredients: 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; 12 teaspoon salt; 14 teaspoon pepper; 2 medium zucchini, cut in half lengthwise and sliced into 1/4-inch thick half-moons; 8 ounces fresh mushrooms, thickly sliced

13 ingredients

8 steps

Ingredients

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
12 teaspoon salt
14 teaspoon pepper
2 medium zucchini, cut in half lengthwise and sliced into 1/4-inch thick half-moons
8 ounces fresh mushrooms, thickly sliced

Directions

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.