Burgundy Beef Stew

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4.0 by 122 people

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  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 5 hrs to 12 hrs (low) or 5 to 6 hours (high)

Burgundy Beef Stew

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.
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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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Reviews (1)

122 Ratings
1343 Days Ago
4.0
This was very tasty, the whole family loved it! Even with the tapioca, the broth was more soup-like, so if you want it thicker, plan on adding either flour or cornstarch. As directed, the recipe made 6 average helpings, so if you have big eaters, plan on increasing.

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