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Title: St. Albans Burgundy Beef Stew
Categories: Beef, Pork, Mushrooms, Vegetables, Herbs
Yield: 6 Servings

1/2 c All-purpose flour
1 lb Beef top sirloin steak; in
- 1/2" pieces
3 sl Bacon; diced
8 sm Red potatoes; halved
2 md Carrots; in 1" pieces
1 c Sliced fresh mushrooms
3/4 c Pearl onions; thawed
3 cl Garlic; minced
1 Bay leaf
1 ts Dried marjoram
1/2 ts Salt
1/2 ts Dried thyme
1/4 ts Pepper
1/2 c Beef broth
1 c Burgundy wine
6 c Hot cooked egg noodles

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.

By: Mindy Ilar - St. Albans, West Virginia

RECIPE FROM: https://www.tasteofhome.com

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