Categories: Beef, Main Dish, Soup
Ingredients
- 1 1/2 lbs lean stewing beef
- 1 tablespoon cooking oil
- 2 medium yellow squash, halved lengthwise and cut into 1/2 inch slices
- 2 large carrots, cut into 1/2 inch slices
- 1 cup chopped onion
- 2 cloves garlic, minced
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried basil
- 6 cups beef broth
- 1/4 cup dry red wine or 1/4 cup white wine
- 2 cups chopped fresh spinach
- 1/2 cup quick-cooking white rice
Directions
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In a frypan, let the oil get hot; cook meat (in batches if necessry) until browned on all sides; drain off fat.
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Add to a 4-6 quart slow-cooker: squash, carrots, onions, garlic, thyme, and basil.
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Place meat on top of vegetables.
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Pour in broth and wine Cover and cook on LOW for 7-10 hours.
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Add in spinach and rice; cover and cook 5-10 minutes or until rice is tender.