Sue Freeman
Slow Cooker Beef Burgandy
4 slices bacon cooked and cumbled
2 lbs beef stew meat
1 cup baby carrots or 2 large carrots sliced
1 medium sweet onion sliced
8 ounces sliced fresh mushrooms
2 cloves garlic crushed
1/2 cup flour
1/2 tsp dried marjoram or thyme or basil
1/4 tsp pepper
1 can 10 1/2 ounces condensed beef broth
1/2 cup burgandy wine
1 tablespoon Worcestershire sauce
Combine first 5 ingredients in slow cooker. Combine dry ingredients in a bowl and whisk in wet ingredients until smooth. Add to slow cooker and stir. Cook on high for 1 hour and reduce to low and cook for another 5 to 6 hours. Serve over noodles or rice.
You can cook it all on high for 4 hours.