Burgundy Beef Stew

Burgundy Beef Stew
20 mins
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  • 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
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How to Make Old Fashioned Beef Stew

This hearty dish is bound to warm you up on a cold winter's day. If you are short on time you can easily make this old-fashioned beef stew in a slow cooker.

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.

nutrition information

Per Serving: cal. (kcal) 317, Fat, total (g) 8, chol. (mg) 95, sat. fat (g) 3, carb. (g) 16, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 6, pro. (g) 37, vit. A (IU) 91.35, vit. C (mg) 8.27, Thiamin (mg) 0.22, Riboflavin (mg) 0.43, Niacin (mg) 6.32, Pyridoxine (Vit. B6) (mg) 0.49, Folate (g) 24.19, Cobalamin (Vit. B12) (g) 4.09, sodium (mg) 601, Potassium (mg) 977, calcium (mg) 50.48, iron (mg) 4.86, Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet
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