Jennifer's Burgundy Beef Stew

Name: Jennifer's Burgundy Beef Stew
Total time: 120
Yield: 4
Ingredients: 1 slice bacon; 1 tablespoon olive oil; 0.25 cup all-purpose flour; 1.5 pounds London broil-cut beef, cut into chunks; 2 cups low-sodium beef stock; 1 cup Burgundy wine; 4 carrots, cut into chunks; 1 pound potatoes, cut into chunks; 0.5 pound mushrooms, sliced; 2 garlic cloves, minced; 1 onion, cut into chunks; 1 teaspoon dried marjoram; 0.75 teaspoon ground thyme; 0.5 teaspoon seasoned salt; 0.125 teaspoon salt; 1 pinch ground black pepper, or to taste

Recipe by Jennifer from allrecipes.com

Dinner 2 Hr.

Ingredients

4 servings

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1 slice bacon
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1 tablespoon olive oil
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0.25 cup all-purpose flour
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1.5 pounds London broil-cut beef, cut into chunks
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2 cups low-sodium beef stock
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1 cup Burgundy wine
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4 carrots, cut into chunks
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1 pound potatoes, cut into chunks

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0.5 pound mushrooms, sliced
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2 garlic cloves, minced
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1 onion, cut into chunks
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1 teaspoon dried marjoram
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0.75 teaspoon ground thyme
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0.5 teaspoon seasoned salt
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0.125 teaspoon salt
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1 pinch ground black pepper, or to taste

Instructions

Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Remove bacon to a paper towel, retaining drippings in the skillet. Pour olive oil into reserved bacon drippings.
Pour flour into a large sealable plastic bag; add the beef, seal, and shake to coat meat with flour. Cook and stir beef in the bacon drippings mixture until browned on all sides, 7 to 10 minutes.
Crumble the bacon and add to the skillet. Pour beef stock and Burgundy wine over the beef mixture; bring to a boil, reduce heat to medium-low, and simmer until the beef is tender, about 1 hour.
Stir carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper into the beef mixture; continue cooking at a simmer until the vegetables are tender, 20 to 30 minutes.