3 lb boneless beef sirloin steak, trimmed, cubed
1/2 cup flour
4 bacon slices, cut up
2 medium carrots, diced
8 new red potatoes, quartered
approx. 10 mushrooms, sliced
1 1/2 to 2 dozen fresh pearl onions
3 garlic cloves, minced
1 bay leaf
1 tsp marjoram
1 tsp thyme
1/2 tsp salt
pepper to taste
2 1/2 cups Burgandy wine or beef broth
Coat the beef with flour, shaking off the excess; set aside.
Cook the bacon in a large skillet over medium heat until partially cooked. Add the floured beef to the skillet and cook until browned. Using a slotted spoon, remove the bacon and beef from the skillet.
In a slow cooker or crockpot layer the carrots, potatoes, mushrooms, onion, garlic, bay leaf, spices, and meat mixture. Pour the wine or beef broth over all. Place a lid on the cooker and cook on low setting for 8 to 9 hours or until the beef is tender.
Discard the bay leaf before serving.
Yield: 10 to 12 servings.