• 99 Ratings
Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
cook:
5 hrs to 12 hrs (low) or 5 to 6 hours (high)
Servings:
6
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Ingredients

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Directions

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  • 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.

Nutrition Facts

317 calories; total fat 8g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 95mg; sodium 601mg; potassium 977mg; carbohydrates 16g; fiber 3g; sugar 6g; protein 37g; vitamin a 91IU; vitamin c 8mg; thiaminmg; riboflavinmg; niacin equivalents 6mg; vitamin b6mg; folate 24mcg; vitamin b12 4mcg; calcium 50mg; iron 5mg.

Reviews

99 Ratings
  • 5 star values: 38
  • 4 star values: 29
  • 3 star values: 21
  • 2 star values: 6
  • 1 star values: 5
Rating: 4 stars
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.