Subj : BH&G 3348
To   : All
From : Dave Drum
Date : Sat Jul 17 2021 14:05:56

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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