Lunch: Burgundy Beef Stew Recipe

Ingredients

1/2 cup all-purpose flour
1 pound beef top 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

Instructions

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.
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.

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