to 2 boneless beef top sirloin steaks (about 3 pounds), trimmed of fat
1/2
cup all-purpose flour
4
slices bacon, diced
2
medium carrots, diced
8
small red potatoes, unpeeled, cut into quarters
8
to 10 fresh mushrooms, sliced
20
to 24 pearl onions
3
cloves garlic, minced
1
bay leaf
1
teaspoon dried marjoram leaves
1/2
teaspoon dried thyme leaves
1/2
teaspoon salt
Black pepper
2-1/2
cups reduced-sodium beef broth
Slow Cooker Directions
1. Cut beef into 1-inch pieces. Coat with flour, shaking off excess; set aside. Cook bacon in 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, pepper to taste and beef mixture in slow cooker. Pour wine over all.
3. Cover; cook on LOW 8 to 9 hours or until beef is tender. Remove and discard bay leaf before serving.
Click here for printable version
