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  • Beef Ragout Over Rice

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    Beef Ragout Over Rice
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 lb beef stew meat - (to 2 lbs)
    • 1 Tbsp. oil
    • 2 med onions - (to 3) coarsely minced
    • 2 x tomatoes - (to 3) minced
    • 1 c. bably carrots
    • 3 x garlic cloves chopped
    • 2 Tbsp. quick-cooking tapioca
    • 1 c. beef broth
    • 1/4 c. dry red wine or possibly more beef broth
    • 1 tsp Italian seasoning
    • 1/2 tsp salt
    • 1/4 tsp freshly-grnd black pepper
    • 2 sm zucchini halved, and sliced 1/4" thick
    • 2 c. warm cooked rice - (to 3 c.)

    Directions

    1. Brown beef in a large skillet in the warm oil. Drain and place in crockpot. Add in 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 hrs.
    2. The last 45 min of cooking, turn to HIGH and add in zucchini. Serve over rice.
    3. This recipe yields 4 to 6 servings.
    4. NOTES :

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