Beef Bourguignon

1 boneless beef sirloin steak- 1/2 inch thick, cut into 12-inch pieces

1/2 cups flour

4 slices of bacon, diced

2 medium carrots, diced

8 small new red potatoes, quartered

8 to 10 mushrooms, sliced

20 to 24 fresh pearl onions

3 cloves garlic, minced

1 bay leaf

1 tsp dried marjoram leaves, crushed

1/2 tsp dried thyme leaves, crushed

1/2 tsp salt

black pepper to taste

2 1/2 cups beef broth

Coat beef with flour, shaking off excess. Set aside.

Cook bacon in large skillet over medium heat until partially cooked. Add beef; cook until browned. Remove beef and bacon with slotted spoon.

Layer carrots, potatoes, mushrooms, onions, garlic, bay leaf, marjoram, thyme, salt and pepper, beef and bacon mixture and broth in slow cooker. Cover and cook on low 8 to 9 hours or until beef is tender. Discard bay leaf before serving.

Note: You can also omit the new potatoes and serve with mashed potatoes.