Burgundy Beef Stew

By [e-mail]

Per serving.
Cal: 312
Fat: 8gm (saturated 3gm)
Sodium: 682mg
Carbs: 15gm
Fiber: 4gm
Protein: 36gm

Ingredients

• 2 lbs boneless beef chuck pot roast, cut into 1 in. pieces, fat trimmed
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp cooking oil (optional)
• 2 tbsp quick-cooking tapioca
• 6 med carrot, cut into 1 in. pieces
• 1 9 Oz pkg frozen cut green beans
• 1/2 of a 16 package or 2/3 of a 12 Oz package (2 cups) frozen small whole onions
• 2 cloves minced garlic
• 1 14 Oz can reduced-sodium beef broth
• 1 cup burgundy wine
• 4 slices crisp-cooked bacon, drained and crumbled

Preparation

Step 1

Sprinkle meat with salt and pepper.
If desired, in a large skillet cook meat, half at a time, in oil, over med heat until brown. Drain off fat.
Place beef into slow cooker and sprinkle with tapioca and stir in carrots, beans, onions and garlic.
Pour broth over meat and vegetables.
Cook on low for 10 to 12 hours, of on high for 5 to 6 hours.
Sprinkle with crumbled bacon and serve.