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Burgundy Beef Stew
Slow Cook: 10 hrs to 12 hrs low-heat setting
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.
