Ingredients

1 1/2 pounds beef stew meat to 2 pounds
1 Tbsp. oil
2 medium onions to 3 coarsely chopped
2 tomatoes to 3 chopped
1 C. baby carrots
3 garlic cloves minced
2 Tbsp. quick-cooking tapioca
1 C. beef broth
1/4 C. dry red wine or more beef broth
1 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 small zucchini halved, and
sliced 1/4 inch thick
2 C. hot cooked rice to 3 C.

Cooking Instructions

Brown beef in a large skillet in the hot oil. Drain and place in 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.
 
 
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