Crock Pot Beef Burgundy

• 4 slices bacon
• 2 lbs beef stew meat
• 2 carrots, cut into chunks
• 1 onion, sliced
• 1/2 cup all-purpose flour
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 12 ounces condensed beef broth
• 1/2 cup Burgundy wine (or other dry red wine)
• 1 tablespoon Worcestershire sauce
• 3 cups sliced fresh mushrooms
• 16 ounces egg noodles, uncooked
• 2 tablespoons chopped fresh parsley

1. Cook bacon until crisp; drain, and crumble.
2. Place beef, bacon, carrots, and onions in the bottom of the crock pot.
3. Whisk together flour, marjoram, garlic, and pepper with broth, wine and Worcestershire sauce.
4. Pour mixture into crockpot.
5. Cook on high for 1 hour.
6. Reduce to low and cook for 5-6 hours.
7. Add mushrooms to crock pot.
8. Cook on high for 30 minutes or until mushrooms are cooked to your liking.
9. While mushrooms are cooking, prepare noodles according to package directions.
10. Serve beef over noodles garnished with parsley, if desired.

bacon, beef stew meat, carrots, onion, allpurpose, marjoram, garlic, pepper, condensed beef broth, wine, worcestershire sauce, mushrooms, egg noodles, parsley

Taken from www.food.com/recipe/crock-pot-beef-burgundy-81065 (may not work)