Foto: RecipeGirlIngredients
- 4 slices bacon
- 2 pounds beef stew meat, (cut into 1½-inch cubes)
- 2 large carrots, (cut into 1-inch chunks)
- 1 medium onion, (sliced)
- ½ cup all purpose flour
- ½ teaspoon dried marjoram leaves
- ¼ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- One 14.5-ounce can beef broth
- ½ cup burgundy ((or another dry red wine))
- 1 tablespoon Worcestershire sauce
- One 8-ounce package sliced fresh mushrooms ((2 cups))
- 16 ounces egg noodles
- 2 tablespoons chopped fresh parsley
Steps
In a large skillet, cook the bacon until crisp. Drain on paper towels; crumble. In a 3½ to 4-quart slow cooker, combine the cooked bacon, beef, carrots, and onion.
In a small bowl, combine the flour, marjoram, garlic powder and pepper. With wire whisk, stir in the broth, wine and Worcestershire sauce until smooth. Add to the mixture in the slow cooker; stir to combine.
Cover; cook on high setting for 1 hour.
Reduce the heat to low setting; cook an additional 5 to 6 hours or until the beef is tender.
Stir in the mushrooms. Increase the heat to high setting; cover and cook and additional 30 minutes or until the mushrooms are tender. Meanwhile, cook the noodles to desired doneness as directed on package. Drain.
Serve the beef mixture over the noodles; sprinkle with parsley.
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