Beef Bourguignon

• 3 lb. boneless sirloin steak, cut in 1/2-inch cubes
• 1/2 c. flour
• 4 slices bacon, diced
• 3 c. Burgundy wine
• 2 carrots, diced
• 1 tsp. dry marjoram leaves, crushed
• 1/2 tsp. dried thyme leaves, crushed
• 1 bay leaf
• salt and pepper to taste
• 2 Tbsp. vegetable oil
• 20 fresh pearl onions
• 8 or 10 mushrooms, sliced
• 3 cloves garlic, minced
• 8 small new red potatoes, cut into quarters

1. Coat beef with flour, shaking off excess.
2. Set aside.
3. Cook bacon in 5-quart Dutch oven until partially cooked.
4. Brown beef in bacon drippings.
5. Remove and pour off drippings.
6. Return beef and bacon to Dutch oven.
7. Stir in wine, carrots, marjoram, thyme, salt, pepper and bay leaf.
8. Bring to boil.
9. Cover and simmer 10 minutes.

boneless sirloin steak, flour, bacon, burgundy wine, carrots, marjoram, thyme, bay leaf, salt, vegetable oil, pearl onions, mushrooms, garlic, new red potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=264892 (may not work)