Ingredients
1/2 cup all-purpose flour1 pound beef top sirloin steak, cut into 1/2-inch pieces3 turkey bacon strips, diced8 small red potatoes, halved2 medium carrots, cut into 1-inch pieces1 cup sliced fresh mushrooms3/4 cup frozen pearl onions, thawed3 garlic cloves, minced1 bay leaf1 teaspoon dried marjoram1/2 teaspoon salt1/2 teaspoon dried thyme1/4 teaspoon pepper1/2 cup reduced-sodium beef broth1 cup Burgundy wine or additional reduced-sodium beef broth6 cups hot cooked egg noodles
Preparation
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.
