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BEEF BOURGUIGNON

(Serves 10-12)

 A great recipe for a cold winter’s night, with a touch of elegance.  A hearty meal!

3 pounds of boneless beef sirloin steak, ½” thick, fat trimmed and cut into ½” pieces
½ cup all-purpose flour
4 slices bacon, diced
2 medium carrots, diced
8 small new red potatoes cut into quarters
8-10 mushrooms, sliced
20-24 fresh pearl onions
3 cloves garlic, minced
1 bay leaf
1 teaspoon dried marjoram leaves
½ teaspoon salt
½ teaspoon dried thyme leaves
Black pepper to taste
2 ½” cups Burgundy wine 

1. Coat beef with flour, shaking off excess.  Set aside.
2. Cook bacon in large skillet over medium heat until partially cooked.  Add beef; cook until browned.  Remove beef and bacon with a slotted spoon.
3. Layer carrots, potatoes, mushrooms, onions, garlic, bay leaf, marjoram, salt, thyme, pepper, beef and bacon mixture, and wine in slow cooker.  Cover and cook on low 8-9 hours or until beef is tender.  Discard bay leaf before serving.