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Ingredients
| beef chuck clod steak: 2 lbs |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| olive oil: 2 Tbl |
| dry tapioca mix: 0.2 oz |
| carrots: 6 |
| frozen green beans: 9 oz |
| frozen whole onions: 1 lb |
| garlic: 2 cloves |
| soup - beef broth: 14 oz |
| burgundy wine: 1 cup |
| bacon: 4 strips |
Burgundy Beef Stew
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
300 min -
Servings
6 serving(s)
Tags
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.