BURGUNDY BEEF STEW

Burgundy Beef Stew image

Mindy Ilar's stew brims with home-cooked comfort. The St. Albans, West Virginia cook dresses up the dish with sirloin, turkey bacon and a variety of herbs, making it special enough for company.

Provided by Taste of Home

Categories Dinner

Time 8h25m

Yield 6 servings.

Number Of Ingredients 16

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Ingredients

1/2 cup all-purpose flour
1 pound beef top sirloin steak, cut into 1/2-inch pieces
3 turkey bacon strips, diced
8 small red potatoes, halved
2 medium carrots, cut into 1-inch pieces
1 cup sliced fresh mushrooms
3/4 cup frozen pearl onions, thawed
3 garlic cloves, minced
1 bay leaf
1 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/2 cup reduced-sodium beef broth
1 cup Burgundy wine or additional reduced-sodium beef broth
6 cups hot cooked egg noodles

Steps:

Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a large skillet coated with cooking spray, brown beef and bacon in batches on all sides. , Place beef and bacon in a 5-qt. slow cooker. Stir in the vegetables, garlic, seasonings, broth and wine. , Cover and cook on low for 8-9 hours or until meat is tender. Discard bay leaf. Thicken cooking juices if desired. Serve with noodles.

Nutrition Facts : Calories 388 calories, Fat 7g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 434mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

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