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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!




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9 years ago

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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