Burgundy Beef Stew

Burgundy Beef Stew
Photo: Blaine Moats
Prep Time:
20 mins
Cook Time:
5 hrs
Total Time:
5 hrs 20 mins


  • 2 pound boneless beef chuck pot roast

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 2 tablespoon cooking oil (optional)

  • 2 tablespoon quick-cooking tapioca

  • 6 medium carrots, cut into 1-1/2-inch pieces

  • 1 9 ounce package frozen cut green beans

  • ½ 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


  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 (per serving)

317 Calories
8g Fat
16g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 317
% Daily Value *
Total Fat 8g 10%
Saturated Fat 3g 15%
Cholesterol 95mg 32%
Sodium 601mg 26%
Total Carbohydrate 16g 6%
Total Sugars 6g
Protein 37g
Vitamin C 8.3mg 42%
Calcium 50.5mg 4%
Iron 4.9mg 27%
Potassium 977mg 21%
Folate, total 24.2mcg
Vitamin B-12 4.1mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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