Recipe: Beef and Vegetables in Red Wine Sauce

Served with Italian Rice Casserole

BEEF AND VEGETABLES IN RED WINE SAUCE
Serves 6-8

1 ½ lbs beef bottom round steak, cut into 1 inch cubes
1 Tbsp oil
2 medium carrots, peeled and cut into ½ inch slices
2 stalks celery, cut into ½ inch slices
4 oz fresh mushrooms, quartered
1 bunch green onions, all parts, sliced
3 Tbsp quick-cooking tapioca
14 ½ oz Italian-style stewed tomatoes (undrained if canned)
1 C beef stock (preferably homemade—see recipes in Basics section)
½ C dry red wine
1 tsp dried Italian seasoning, crumbled
½ tsp salt
¼ tsp pepper
1 bay leaf
3 C hot cooked noodles

Heat oil in a large skillet and brown beef cubes in 2 batches. Drain off fat. Transfer beef to 3 ½ or 4 quart slow cooker, and add carrots, celery, mushrooms, and green onions. Sprinkle with tapioca. Combine tomatoes with their juice, beef stock, red wine, Italian seasoning, salt, pepper, and bay leaf, and pour over vegetables and meat. Cover and cook on low heat setting for 8-10 hours, or on high heat setting for 4-5 hours. Discard bay leaf and serve over hot cooked noodle