Burgundy Beef Stew



2 pounds boneless beef chuck pot roast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons cooking oil (optional)
2 tablespoons quick-cooking tapioca
6 medium carrots, cut into 1-1/2-inch pieces
1 9-ounce package frozen cut green beans
1/2 of a 16-ounce package frozen small whole onions (2 cups)
2 cloves garlic, minced
1 14-ounce can reduced-sodium beef broth
1 cup 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 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.

Makes 6 servings.