Beef Bourguignonne

• 3 lbs boneless beef top sirloin steaks (1-2)
• 12 cup all-purpose flour
• 4 slices bacon, diced
• 2 medium carrots, diced
• 8 small red potatoes, unpeeled, quartered
• 8 -10 mushrooms, sliced
• 20 -24 white pearl onions (I couldn't fine any so I just used one large onion)
• 3 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon dried marjoram
• 12 teaspoon dried thyme
• 12 teaspoon salt
• black pepper
• 2 12 cups Burgundy wine or 2 12 cups beef broth

1. Cut beef into 1-inch pieces.
2. Coat with flour, shaking off excess; set aside.
3. Cook bacon in a large skillet over medium heat until partially cooked.
4. Add beef; brown on all sides.
5. Drain and discard fat.
6. Layer carrots, potatoes, mushrooms, onions, garlic, bay leaf, marjoram, thyme, salt and pepper to taste and beef mixture in slow-cooker.
7. Pour wine over all.
8. Cover and look on LOW 8-9 hours or until beef is tender.
9. Remove and discard bay leaf before serving.

boneless beef top sirloin, flour, bacon, carrots, red potatoes, mushrooms, white pearl onions, garlic, bay leaf, marjoram, thyme, salt, black pepper, wine

Taken from www.food.com/recipe/beef-bourguignonne-153942 (may not work)