BURGUNDY BEEF STEW

Ingredients:

  • 1/2 cup all-purpose flour
  • 1 pound boneless beef 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

Directions:

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. Place beef and bacon in a 5-qt. slow cooker. Stir in the vegetables, garlic, seasonings, broth and wine or additional broth. 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. Yield: 6 servings.