MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Burgundy Beef Stew
Categories: Beef, Vegetables, Pork, Wine
Yield: 6 Servings

2 lb Boneless beef chuck pot
- roast
1/2 ts Salt
1/4 ts Ground black pepper
2 tb Oil (opt)
2 tb Quick-cooking tapioca
6 md Carrots; in 1 1/2" pieces
9 oz Package frozen cut green
- beans
2 c Frozen small whole onions
2 cl Garlic; minced
14 oz Can beef broth
1 c Burgundy wine
4 sl Bacon; crisp-cooked, drained
- crumbled

Trim fat from meat. Cut meat into 1" pieces. Sprinkle
meat with salt and pepper. If desired, in a large skillet
cook meat, half at a time, in hot oil over medium heat
until brown. Drain off fat.

Place meat in a 3 1/2 or 4 quart slow cooker. Sprinkle
with tapioca. Stir in carrots, green beans, onions, and
garlic. Pour broth and Burgundy over meat mixture in
cooker.

Cover and cook on low-heat setting for 10 to 12 hours or
on high-heat setting for 5 to 6 hours. Sprinkle each
serving with crumbled bacon.

Makes 6 servings.

Better Homes & Gardens | October 2016

MM Format by Dave Drum - 25 October 2016

Uncle Dirty Dave's Archives

MMMMM

... I could maybe tolerate cannibalism if was enough tarragon was involved
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