Beef Ragout

"Use Chianti or Zinfandel"
 
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Ready In:
8hrs 30mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • In a large skillet over med-high heat, warm 1 tablespoon oil until hot.
  • Add half of the beef; brown on all sides, 3-4 minutes; transfer to the slow cooker.
  • Add the remaining 1 tablespoons oil and brown the remaining beef; transfer to slow cooker.
  • Add the onions to the skillet; brown slightly over med-high heat.
  • Add the tomatoes and wine; bring to a boil, scraping up any browned bits; pour into the cooker.
  • Add the carrots, garlic, tapioca, and Italian seasoning to the cooker; cover and cook on LOW for 6-7 hours.
  • 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.
  • Serve in shallow bowls or on rimmed dinner plates.

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Reviews

  1. It was ok, just not spectacular. NurseDi usually has spectacular and this one wasn't. I can't say it was bad but I probably won't make it again. Maybe the leftovers wil be better.
     
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