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Burgundy Beef Stew

October 8, 2017



  • pounds boneless beef chuck pot roast
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • tablespoons cooking oil (optional)
  • tablespoons quick-cooking tapioca
  • medium carrots, cut into 1-1/2-inch pieces
  • 9 ounce package frozen cut green beans
  • 1/2 16 ounce package frozen small whole onions (2 cups)
  • cloves garlic, minced
  • 14 ounce can reduced-sodium beef broth
  • cup Burgundy wine
  • slices bacon, crisp-cooked, drained, and crumbled
  • 1 16 ounce package baby-bella mushrooms sliced


  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, mushrooms 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.

From → Beef, Recipes, Soups

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