Burgundy Beef Stew

By oakleyj

Tender beef and veggies are simmered in a red wine-beef broth mixture and served over egg noodles.

Ingredients

• 2 pounds boneless beef chuck pot roast
• 1/2 1/2
• teaspoon salt
• 1/4 1/4
• teaspoon ground black pepper
• 2 tablespoons cooking oil (optional)
• 2 tablespoons quick-cooking tapioca
• 6 mediumcarrots, cut into 1-1/2-inch pieces
• 1 9 ounce packagefrozen cut green beans
• 1/2 1/2
• 16 ounce packagefrozen small whole onions (2 cups)
• 2 clovesgarlic, minced
• 1 14 ounce canreduced-sodium beef broth
• 1 cup Burgundy wine
• 4 slicesbacon, 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