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Beef Stew Burgundy

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Submitted by bju

YIELD

servings

PREP

15 min

COOK

9 hrs

READY

9 hrs

Ingredients

1 237
3 3
CUBES CUBES BEEF STOCK
3 1.4
POUNDS KG BEEF
bite-size
28 809.2
¼ 59
CUP ML TAPIOCA
quick cooking
1 15
TABLESPOON ML SUGAR
2 2
EACH EACH BAY LEAVES *
1 15
TABLESPOON ML SEASONED SALT
1 453.6
POUND G CARROTS
2 2
LARGE LARGE POTATOES
cut up
1 1
PACKAGE PACKAGE GREEN PEAS
frozen
1 1
X X ONIONS *

Directions

Put wine, bouillon and cut-up beef in crockpot on High for 1 hour.

After 1 hour, add tomatoes, tapioca, sugar, bay leaves, seasoned salt stir and mix well.

Then peel and cut up carrots, potatoes; add peas and onions or use mixed vegetables frozen (1 bag).

Cook in crockpot all day on High 6 to 8 hours and remove bay leaves before serving.

Serve above as stew.

Can also be served on rice or biscuits.

As stew, get a fresh made loaf of Italian bread to eat with it.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 883g (31.1 oz)
Amount per Serving
Calories 1284 44% from fat
 % Daily Value *
Total Fat 63g 97%
Saturated Fat 25g 124%
Trans Fat 0g
Cholesterol 293mg 98%
Sodium 2890mg 120%
Total Carbohydrate 25g 25%
Dietary Fiber 13g 53%
Sugars g
Protein 202g
Vitamin A 436% Vitamin C 70%
Calcium 17% Iron 76%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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