Burgundy Beef Stew

• 1/2 cup all-purpose flour
• 1 pound beef top sirloin steak, cut into 1/2-inch pieces
• 3 turkey bacon strips, diced
• 8 small red potatoes, halved
• 2 medium carrots, cut into 1-inch pieces
• 1 cup sliced fresh mushrooms
• 3/4 cup frozen pearl onions, thawed
• 3 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon dried marjoram
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/2 cup reduced-sodium beef broth
• 1 cup Burgundy wine or additional reduced-sodium beef broth
• 6 cups hot cooked egg noodles

1. Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a large skillet coated with cooking spray, brown beef and bacon in batches on all sides.
2. Place beef and bacon in a 5-qt. slow cooker. Stir in the vegetables, garlic, seasonings, broth and wine.
3. Cover and cook on low for 8-9 hours or until meat is tender. Discard bay leaf. Thicken cooking juices if desired. Serve with noodles.

allpurpose, bacon, red potatoes, carrots, mushrooms, frozen pearl onions, garlic, bay leaf, marjoram, salt, thyme, pepper, beef broth, wine, egg noodles

Taken from www.tasteofhome.com/recipes/burgundy-beef-stew/ (may not work)