99 Ratings
  • 5 Rating Star 38
  • 4 Rating Star 29
  • 3 Rating Star 21
  • 2 Rating Star 6
  • 1 Rating Star 5
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Ingredients

Directions

  • 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.

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  • 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.

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  • 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

317 calories, 8 g fat (3 g saturated fat, 1 g polyunsaturated fat, 3 g monounsaturated fat), 95 mg cholesterol, 601 mg sodium, 16 g carbohydrates, 3 g fiber, 6 g sugar, 37 g protein.

Reviews (1)

99 Ratings
  • 5 Rating Star 38
  • 4 Rating Star 29
  • 3 Rating Star 21
  • 2 Rating Star 6
  • 1 Rating Star 5
10/18/2013
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.