Ingredients
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4 slices bacon
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2 lbs beef stew meat
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2 carrots, cut into chunks
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1 onion, sliced
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1/2 cup all-purpose flour
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1/2 teaspoon dried marjoram
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1/4 teaspoon garlic powder
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1/4 teaspoon pepper
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12 ounces condensed beef broth
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1/2 cup Burgundy wine (or other dry red wine)
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1 tablespoon Worcestershire sauce
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3 cups sliced fresh mushrooms
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16 ounces egg noodles, uncooked
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2 tablespoons chopped fresh parsley
Instructions
- Cook bacon until crisp; drain, and crumble.
- Place beef, bacon, carrots, and onions in the bottom of the crock pot.
- Whisk together flour, marjoram, garlic, and pepper with broth, wine and Worcestershire sauce.
- Pour mixture into crockpot.
- Cook on high for 1 hour.
- Reduce to low and cook for 5-6 hours.
- Add mushrooms to crock pot.
- Cook on high for 30 minutes or until mushrooms are cooked to your liking.
- While mushrooms are cooking, prepare noodles according to package directions.
- Serve beef over noodles garnished with parsley, if desired.