Week 25: Recipe #2--Burgundy Beef Stew

This recipe looked REALLY good to me.  It was delicious!  Love the crockpot recipes, and this one can be on low all day, which is good for the days when both Jeff and I work.  Plus, it wasn't very time-consuming to make.  I found this on the Better Homes and Gardens website (see link below).  I served it in a bowl over some mashed potatoes with some artisan bread and a green salad.  Makes 6 servings.

Photo from Better Homes and Gardens

You'll Need:

• 2 pounds boneless beef chuck pot roast
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 2 Tblsp. cooking oil (optional)
• 2 Tblsp. quick-cooking tapioca
• 6 med. carrots, cut into 1 1/2 inch pieces
• 1 pkg. (9 oz.) frozen cut green beans
• 8 oz. frozen small whole onions (2 cups)
• 2 cloves garlic, minced
• 1 can (14 oz.) reduced-sodium beef broth
• 1 c. Burgundy wine
• 4 slices bacon, crisp-cooked, drained, and crumbled (I didn't use the bacon.  It just didn't seem like it would taste good with this stew.  The stew tasted great without it.)

Preparation:

1. Trim fat from meat.  Cut meat into 1-inch pieces.  (To save time, I bought the meat already pre-cut for stews.)  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.  (I did this.)
2. 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.
3. Cover and cook on low heat for 10-12 hours or on high heat for 5 to 6 hours.  Sprinkle each serving with crumbled bacon. 

Recipe and link:  http://www.bhg.com/recipe/stews/burgundy-beef-stew/