Portobello Beef Burgundy

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon seasoned salt
• 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 3/4 teaspoon minced fresh marjoram or 1/4 teaspoon dried thyme
• 1/2 teaspoon pepper
• 2 pounds beef sirloin tip steak, cubed
• 2 bacon strips, diced
• 3 tablespoons canola oil
• 1 garlic clove, minced
• 1 cup Burgundy wine or beef broth
• 1 teaspoon beef bouillon granules
• 1 pound sliced baby portobello mushrooms
• Hot cooked noodles, optional

1. In a large resealable plastic bag, combine the first six ingredients. Add beef, a few pieces at a time, and shake to coat.
2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain. In same skillet, brown beef in oil in batches, adding garlic to last batch; cook 1-2 minutes longer. Drain.
3. Transfer to a 4-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan. Add bouillon; bring to a boil. Stir into slow cooker. Stir in bacon. Cover and cook on low for 7-9 hours or until meat is tender.
4. Stir in mushrooms. Cover and cook on high 30-45 minutes longer or until mushrooms are tender and sauce is slightly thickened. Serve with noodles if desired.

allpurpose, salt, salt, thyme, fresh marjoram, pepper, beef sirloin, bacon, canola oil, garlic, wine, beef bouillon granules, baby portobello mushrooms, noodles

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