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 lori.lesley@gmail.com.