Crock Pot Beef Stew Burgundy

Ingredients

• 1 c. burgundy wine
• 3 cubes beef bouillon
• 3 lb. cut-up bite-size stir-fry beef
• 1 (28 oz.) can crushed tomatoes
• 1/4 c. tapioca, quick cooking
• 1 tbsp. sugar
• 2 bay leaves
• 1 tbsp. each of Jones Crazy salt, Mrs. Dash Original blend
• 1 lb. carrots
• 2 lg. potatoes, cut up
• 1 pkg. frozen peas
• 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, Jones Crazy salt, Mrs. Dash original blend; 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 6-8 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 as stew.