Burgundy Beef Stew

I wanted to use up the red wine and beef stock in the fridge I still had leftover from the Coq au Vin recipe, but I didn't want a labor-intensive recipe since I work this week and didn't have a long time to slave over the stove.  We've been eating a lot of chicken lately, so I wanted something different.  I found this recipe for Beef Stew in a Slow Cooker magazine.  I didn't have any Burgundy wine, so I just used up the Cabernet Sauvignon.  We couldn't taste the wine at all.  Overall, we thought the dish could have used more seasoning (even though I used more than the recipe even suggested), but we enjoyed it anyway. 

Burgundy Beef Stew
from Better Homes & Gardens: Ultimate Slow Cooker
Serves 6

Ingredients:
2 pounds boneless beef chuck pot roast, cut into 1" pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 medium carrots, chopped
1 onion, coarsely chopped
1 (9 oz) package frozen cut green beans
2 cloves garlic, minced
1 (14 oz) can reduced-sodium beef broth
1 cup Burgundy wine
Egg Noodles, cooked (optional)

Directions:
Place beef in a 4-quart slow cooker and sprinkle with salt and pepper.  Stir in carrots, onions, green beans, and garlic.   Pour broth and wine over everything in the slow cooker.   Cover and cook on low for 10-12 hours, or on high for 5-6 hours.   Serve with juices in a bowl, or if desired, serve over noodles.