Total Time
8hrs 30mins
Prep 30 mins
Cook 8 hrs

Use Chianti or Zinfandel

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.


Most Helpful

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.

Colleen321 February 16, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a