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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 mediumcarrots, cut into 1-1/2-inch pieces
- 1 9 ounce packagefrozen cut green beans
- 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
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)
- Servings Per Recipe 6,
- cal. (kcal) 317,
- Fat, total (g) 8,
- chol. (mg) 95,
- sat. fat (g) 3,
- carb. (g) 16,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 6,
- pro. (g) 37,
- vit. A (IU) 91,
- vit. C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 4,
- sodium (mg) 601,
- Potassium (mg) 977,
- calcium (mg) 50,
- iron (mg) 5,
- Lean Meat () 4,
- Percent Daily Values are based on a 2,000 calorie diet
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