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

1. In a frypan, let the oil get hot; cook meat (in batches if necessry) until browned on all sides; drain off fat.

2. Add to a 4-6 quart slow-cooker: squash, carrots, onions, garlic, thyme, and basil.

3. Place meat on top of vegetables.

4. Pour in broth and wine Cover and cook on LOW for 7-10 hours.

5. Add in spinach and rice; cover and cook 5-10 minutes or until rice is tender.

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