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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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Use Chianti or Zinfandel 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 |
1/2 teaspoon salt |
1/4 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.
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