Burgundy Beef Stew

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Either a good Pinot Noir or Burgundy works well in this slow-cooked beef main-dish recipe.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
slow-cook:
10 hrs
total:
10 hrs 20 mins
Servings:
6
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

Per Serving:
317 calories; fat 8g; cholesterol 95mg; saturated fat 3g; carbohydrates 16g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 6g; protein 37g; vitamin a 91.3IU; vitamin c 8.3mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 6.3mg; vitamin b6 0.5mg; folate 24.2mcg; vitamin b12 4.1mcg; sodium 601mg; potassium 977mg; calcium 50.5mg; iron 4.9mg.
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