Jennifer'S Burgundy Beef Stew

• 1 slice bacon
• 1 tablespoon olive oil
• 1/4 cup all-purpose flour
• 1 1/2 pounds London broil-cut beef, cut into chunks
• 2 cups low-sodium beef stock
• 1 cup Burgundy wine
• 4 carrots, cut into chunks
• 1 pound potatoes, cut into chunks
• 1/2 pound mushrooms, sliced
• 2 garlic cloves, minced
• 1 onion, cut into chunks
• 1 teaspoon dried marjoram
• 3/4 teaspoon ground thyme
• 1/2 teaspoon seasoned salt
• 1/8 teaspoon salt
• 1 pinch ground black pepper, or to taste

1. Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Remove bacon to a paper towel, retaining drippings in the skillet. Pour olive oil into reserved bacon drippings.
2. Pour flour into a large sealable plastic bag; add the beef, seal, and shake to coat meat with flour. Cook and stir beef in the bacon drippings mixture until browned on all sides, 7 to 10 minutes.
3. Crumble the bacon and add to the skillet. Pour beef stock and Burgundy wine over the beef mixture; bring to a boil, reduce heat to medium-low, and simmer until the beef is tender, about 1 hour.
4. Stir carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper into the beef mixture; continue cooking at a simmer until the vegetables are tender, 20 to 30 minutes.

bacon, olive oil, allpurpose, beef, lowsodium beef stock, burgundy wine, carrots, potatoes, mushrooms, garlic, onion, marjoram, ground thyme, salt, salt, ground black pepper

Taken from www.allrecipes.com/recipe/230331/jennifers-burgundy-beef-stew/ (may not work)