Source: dLife

Delicious beef stew made with Burgundy wine, bacon, and mixed vegetables.

Servings

2 lb beef chuck pot roast , boneless
0.5 tsp salt
0.25 tsp black pepper
1 oz cooking spray (optional)
2 tbsp quick cooking tapioca
6 medium carrots , cut into 1-inch pieces
9 oz Beans, green, cut, regular, 1.5", 80% cooked, individually, FS
1 cup frozen white pearl onions
2 medium garlic cloves , minced
14 oz fat free unsalted beef broth
1 cup Wine, red, Burgundy, 5 fl ounce serving
4 piece reduced sodium bacon slices, cooked , drained and crumbled

1 Remove excess fat from meat. Cut meat into 1-inch pieces. Sprinkle meat with salt and pepper. In a large skillet in hot oil over medium heat, cook meat 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 beef broth and Burgundy over mixture in cooker.
3 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.

Use a Burgundy wine from France, or a simple Pinot Noir from California.