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Beef Ragout

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“Use Chianti or Zinfandel”
8hrs 30mins

Ingredients Nutrition


  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.

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