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Burgundy Beef Stew

Makes: 6 servings
Prep 20 mins Cook 5 hrs to 12 hrs  (low) or 5 to 6 hours (high)
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)
  • 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 (g) 24,
  • Cobalamin (Vit. B12) (g) 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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