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Burgundy Beef Stew

kept byShirleyH

2 pounds boneless beef chuck pot roast

1/2teaspoon salt

1/4teaspoon 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

1/216 -ounce package frozen small whole onions (2 cups)

2 garlic, minced

1 14 -ounce can reduced-sodium beef broth

1 cup Burgundy wine

4 slices bacon, crisp-cooked, drained, and crumbled



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