Slow Cooker Beef Burgundy Stew

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!

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XOXO,

Jenn