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Burgundy Beef Stew

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Burgundy Beef Stew

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  • Makes: 6 servings
  • Prep 20 mins
  • Slow Cook 10 hrs to 12 hrs low-heat setting

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Ingredients

  • 2 pounds boneless beef chuck pot roast
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons cooking oil (optional)
  • 2 tablespoons quick-cooking tapioca
  • 6 medium carrots, cut into 1-1/2-inch pieces
  • 1 9 - ounce package frozen cut green beans
  • 1/2 16 - ounce package frozen small whole onions (2 cups)
  • 2 garlic, minced
  • 1 14 - ounce can reduced-sodium beef broth
  • 1 cup Burgundy wine
  • 4 slices bacon, crisp-cooked, drained, and crumbled

Directions

  1. Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle meat with salt and pepper. If desired, in a large skillet cook meat, half at a time, in hot oil over medium heat until brown. Drain off fat.
  2. Place meat in a 3-1/2- or 4-quart slow cooker. Sprinkle with tapioca. Stir in carrots, green beans, onions, and garlic. Pour broth and Burgundy over meat mixture in cooker.
  3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Sprinkle each serving with crumbled bacon. Makes 6 servings.

Nutrition Facts

(Burgundy Beef Stew)

Servings Per Recipe 6, cal. (kcal) 317, pro. (g) 37, Thiamin (mg) 0, Fat, total (g) 8, carb. (g) 16, Potassium (mg) 977, sat. fat (g) 3, calcium (mg) 50, vit. C (mg) 8, chol. (mg) 95, iron (mg) 5, vit. A (IU) 91, sugar (g) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Polyunsaturated fat (g) 1, Lean Meat () 4, Cobalamin (Vit. B12) (µg) 4, fiber (g) 3, sodium (mg) 601, Niacin (mg) 6, Riboflavin (mg) 0, Monosaturated fat (g) 3

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