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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 6 |
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Mindy Ilarâs stew brims with home-cooked comfort. The St. Albans, West Virginia cook dresses up the dish with sirloin, turkey bacon and a variety of herbs, making it special enough for company. Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1 pound beef top sirloin steak, cut into 1/2-inch pieces |
3 turkey bacon strips, diced |
8 small red potatoes, halved |
2 medium carrots, cut into 1-inch pieces |
1 cup sliced fresh mushrooms |
3/4 cup frozen pearl onions, thawed |
3 garlic cloves, minced |
1 bay leaf |
1 teaspoon dried marjoram |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1/2 cup reduced-sodium beef broth |
1 cup burgundy wine or additional reduced-sodium beef broth |
6 cups hot cooked egg noodles |
Directions:
1. Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a large skillet coated with cooking spray, brown beef and bacon in batches on all sides.
2. Place beef and bacon in a 5-qt. slow cooker. Stir in the vegetables, garlic, seasonings, broth and wine.
3. Cover and cook on low for 8-9 hours or until meat is tender. Discard bay leaf. Thicken cooking juices if desired. Serve with noodles. Yield: 6 servings.
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