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Ingredients:
- 1 1/2 to 2 pounds lean beef stew meat
- 1 tablespoon oil
- 2 to 3 medium onions, coarsely chopped
- 2 to 3 tomatoes, chopped
- 1 cup baby carrots
- 3 cloves garlic, minced
- 2 tablespoons quick-cooking tapioca
- 1 cup beef broth
- 1/4 cup dry red wine or more beef broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 small zucchini, halved and sliced 1/4-inch thick
- 2 to 3 cups hot cooked rice
Preparation:
Brown beef in a large skillet in the hot oil. Drain and place in slow cooker/Crock Pot. Add 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 hours. The last 45 minutes of cooking, turn to high and add zucchini. Serve over rice.
Serves 4 to 6.
Serves 4 to 6.
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Slow Cooker Beef Recipes Index
Slow Cooker Recipes | Casseroles | Main Recipe Index
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