Burgundy Beef Stew



  1. Trim fat from meat.
  2. Cut meat into 1-inch pieces.
  3. Sprinkle meat with salt and pepper.
  4. In a skillet cook meat, one-third at a time, in hot oil over medium-high heat until brown.
  5. Drain fat.
  6. In a slow cooker combine carrots, frozen green beans, frozen onions, and garlic.
  7. Add meat.
  8. Sprinkle with tapioca.
  9. Pour broth and wine over all.
  10. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
  11. Serve over hot cooked noodles.
  12. Sprinkle each serving with bacon and parsley.