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Burgundy Beef Stew

Ingredients

• 2 pounds boneless beef chuck pot roast
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons vegetable oil (optional)
• 6 medium carrots, cut into 1 1/2-inch pieces
• 1 9-ounce package frozen cut green beans
• 2 cups frozen small whole onions
• 2 cloves garlic, minced
• 2 tablespoons quick-cooking tapioca
• 1 14.5-ounce can reduced-sodium beef broth
• 1 cup dry red wine
• 3 cups hot cooked egg noodles (optional)
• 4 slices bacon, crisp-cooked, drained, and chopped up
• Snipped parsley (optional)

Directions

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.

Attribution