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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 12 |
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Nice savory stew... I used a bottle of red wine we had kicking around, also also added a bit of extra beef broth early on and a bit of Bisto to thicken it a little towards the end. I liked it even better the second day! Ingredients:
3 lbs boneless beef top sirloin steaks (1-2) |
1/2 cup all-purpose flour |
4 slices bacon, diced |
2 medium carrots, diced |
8 small red potatoes, unpeeled, quartered |
8 -10 mushrooms, sliced |
20 -24 white pearl onions (i couldn't fine any so i just used one large onion) |
3 garlic cloves, minced |
1 bay leaf |
1 teaspoon dried marjoram |
1/2 teaspoon dried thyme |
1/2 teaspoon salt |
black pepper |
2 1/2 cups burgundy wine or 2 1/2 cups beef broth |
Directions:
1. Cut beef into 1-inch pieces. Coat with flour, shaking off excess; set aside. Cook bacon in a large skillet over medium heat until partially cooked. Add beef; brown on all sides. Drain and discard fat.
2. Layer carrots, potatoes, mushrooms, onions, garlic, bay leaf, marjoram, thyme, salt and pepper to taste and beef mixture in slow-cooker. Pour wine over all.
3. Cover and look on LOW 8-9 hours or until beef is tender. Remove and discard bay leaf before serving.
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