Ingredients
1/4 cup all-purpose flour1/2 teaspoon salt1/2 teaspoon seasoned salt1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme3/4 teaspoon minced fresh marjoram or 1/4 teaspoon dried thyme1/2 teaspoon pepper2 pounds beef sirloin tip steak, cubed2 bacon strips, diced3 tablespoons canola oil1 garlic clove, minced1 cup Burgundy wine or beef broth1 teaspoon beef bouillon granules1 pound sliced baby portobello mushroomsHot cooked noodles, optional
Preparation
In a large resealable plastic bag, combine the first six ingredients. Add beef, a few pieces at a time, and shake to coat.
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain. In same skillet, brown beef in oil in batches, adding garlic to last batch; cook 1-2 minutes longer. Drain.
Transfer to a 4-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan. Add bouillon; bring to a boil. Stir into slow cooker. Stir in bacon. Cover and cook on low for 7-9 hours or until meat is tender.
Stir in mushrooms. Cover and cook on high 30-45 minutes longer or until mushrooms are tender and sauce is slightly thickened. Serve with noodles if desired.
