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Slow Cooker Beef Burgundy Stew* *

Slow Cooker Beef Burgundy Stew

  • Cooking Time:

    10–12 hours on Low or 5–6 hours on High
  • Servings:



2 lbs. bone­less beef chuck pot roast
1/2 tsp. salt
1/4 tsp. ground black pep­per
2 T. cook­ing oil (option­al)
2 T. quick cook­ing tapi­o­ca
6 med. car­rots, cut into 1–1/2-inch pieces
9 oz. pkg. frozen cut green beans
1/2 of a 16 oz. pkg. frozen small whole onions (2 c.)
2 cloves gar­lic, minced
14 oz. can reduced-sodi­um beef broth
1 c. Bur­gundy wine
4 slices bacon, crisp-cooked, drained, and crum­bled


  1. Trim fat from meat. Cut meat into 1-inch 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.
  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 slow cook­er.
  3. Cov­er. Cook on Low for 10 to 12 hours or on High for 5 to 6 hours.

NOTE: Sprin­kle each serv­ing with crum­bled bacon.

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!




Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Does all the alco­hol cook off for chil­dren?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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