Slow Cooker Burgundy Beef Stew


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


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.

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.

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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