Burgundy Beef Stew

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Super tasty. Didn't use burgundy wine (didn't know what that was, I looked for it & gave up) used red wine I had on hand - probably Cab...

Not sure what the tapioca accomplished - maybe I'll try it without next time

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  • 6

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 of a 16-ounce package frozen small whole onions (2 cups)
  • 2 cloves garlic, minced
  • 1 14-ounce can reduced-sodium beef broth
  • 1 cup Burgundy wine
  • 4 slices bacon, crisp-cooked, drained, and crumbled

Preparation

Step 1

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

Servings Per Recipe 6 servingsCalories317Total Fat (g)8Saturated Fat (g)3, Monounsaturated Fat (g)3, Polyunsaturated Fat (g)1, Cholesterol (mg)95, Sodium (mg)601, Carbohydrate (g)16, Total Sugar (g)6, Fiber (g)3, Protein (g)37, Vitamin C (DV%)14, Calcium (DV%)5, Iron (DV%)27, Lean Meat (d.e.)4, Percent Daily Values are based on a 2,000 calorie diet

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