Burgundy beef stew
2 pounds boneless beef chuck roast
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons vegetable oil
6 medium carrots, cut 1/2 inch pieces
1 9-ounce package frozen cut green beans
2 cups frozen small whole onions
2 cloves minced garlic
2 tablespoons quick-cooking tapioca
1 14-ounce can of beef broth
1 cup dry red wine
3 cups cooked noodles (optional)
4 slices bacon, cooked crisp and crumbled
Trim fat from meat, cut into 1/2 inch pieces. Salt and pepper and cook meat in oil on medium heat until browned. Drain fat.
In a 4-quart slow cooker combine carrots, green beans, onions and garlic. ]Add meat. Sprinkle with Tapioca.
Pour broth and wine over mixture in cooker. Cover and cook on low heat for 4-6 hours. If desired serve stew over hot cooked noodles and sprinkle with bacon.
Lori Lesley is the owner of her home-based business Rollin’ the Dough and Casseroles to Go. She can be reached at firstname.lastname@example.org.