Crock Pot Beef Bourguinon

• 4 strips Bacon, Chopped
• 13 cups Flour (gluten-free Works Fine!)
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 2- 1/2 pounds Beef Stew Meat
• 1 Tablespoon Vegetable Oil (if Needed)
• 2 whole To 3 Potatoes, Peeled And Chopped
• 1 cup Onion, Peeled And Chopped
• 2 cups Baby Carrots
• 8 ounces, weight Sliced Fresh Mushrooms
• 1 whole Green Bell Pepper, Cut Into Chunks
• 14 ounces, fluid Can Diced Tomatoes, Undrained
• 2 cups Beef Broth
• 1/2 cups Dry Red Wine
• 1 Tablespoon Minced Garlic (optional)
• 2 teaspoons Dried Marjoram
• 2 teaspoons Basil
• 3 whole Bay Leaves

1. Brown bacon in a large skillet until crispy, about 10 minutes.
2. Remove with a slotted spoon and set aside.
3. Combine flour, salt, pepper, and stew meat in a gallon-size plastic bag and shake until coated.
4. Brown meat in the bacon grease, adding more oil if necessary (you may have to do this in 2 batches).
5. Place vegetables, stew meat, and bacon into a 6-quart slow cooker.
6. Over the top, pour diced tomatoes, beef broth, and wine.
7. Sprinkle with remaining ingredients.
8. Cook on low for 8 hours.
9. Take bay leaves out before serving.
10. Serves 10.
11. Nutrition: 427 cal, 23g fat, 9g saturated fat, 0g trans fat, 81mg cholesterol, 611mg sodium, 25g carbs, 4g fiber, 3g sugar, 27g protein, 89% vit.
12. A, 56% vit.
13. C, 6% calcium, 21% iron.

bacon, flour, salt, pepper, vegetable oil, potatoes, onion, carrots, mushrooms, green bell pepper, tomatoes, beef broth, red wine, garlic, dried marjoram, basil, bay leaves

Taken from tastykitchen.com/recipes/main-courses/crock-pot-beef-bourguinon/ (may not work)