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Burgundy Beef Stew-Recipe/Day #237 Recipe

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This recipe for Burgundy Beef Stew-Recipe/Day #237 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs beef chuck
1 tsp salt
¼ tsp pepper
2 Tbsp cooking oil (optional)
2 Tbsp quick cooking tapioca
6 large carrots
1 9-oz package frozen cut green beans
½ 16-oz package (2 cups) frozen small whole onions
1 14-oz can beef broth
1 cup Burgundy wine
2 cloves garlic, minced
5 slices bacon, crisp cooked, drained and crumbled
Directions:
Directions:
Trim fat from meat. Cut meat onto 1 inch pieces. Sprinkle with salt and pepper. If desired, in a large skillet brown meat, half at a time in hot oil. Drain off fat. Transfer meat to a 4 quart slow cooker. Sprinkle with tapioca. Stir in carrots, green beans, onions, beef broth, wine, and garlic. Cover and cook on low heat setting for 10 to 12 hours or on high heat for 5 to 6 hours. Sprinkle each serving with bacon.

 

 

 

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