Burgundy Beef Stew

Burgundy Beef Stew Enlarge Image
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114 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
20 mins
Cook:
5 hrs to 12 hrs (low) or 5 to 6 hours (high)
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Burgundy Beef Stew

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
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

Directions

  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

(Burgundy Beef Stew)
    Per serving:
  • 317 kcal cal.,
  • 8 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 95 mg chol.,
  • 601 mg sodium,
  • 16 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 37 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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