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Beef Burgundy

4 slices bacon, crisply cooked and crumbled
2 lb. stew meat, browned
2 large carrots, diced
1 medium onion, diced
1/2 c. flour
1/2 tsp. marjoram
1/4 tsp. pepper
1/4 tsp. garlic powder
10 1/2 oz. condensed beef broth
1/2 c. dry red wine
1 Tbsp. Worcestershire sauce
8 oz. sliced mushrooms


In slow cooker, combine bacon, stew meat, onion and carrots. In small bowl, combine flour, marjoram, pepper and garlic; stir in beef broth, wine and Worcestershire sauce until well mixed. Add to slow cooker, stirring to combine. Cover. Cook on low 8 to 10 hours. Uncover; stir in mushrooms. Cook on high 30 minutes. Serve over rice or egg noodles. Serves 6 to 8.

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