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Beef Burgundy

4 slices bacon, crisply cooked and crumbled
2 pounds stew meat, browned
2 large carrots, diced
1 medium onion, diced
1/2 cup flour
1/2 teaspoon marjoram
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 (10 1/2 ounce) can condensed beef broth
1/2 cup dry red wine
1 tablespoon Worcestershire sauce
8 ounces sliced mushrooms

In crockpot, 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 crockpot, stirring to combine. Cover. Cook on LOW for 8 to 10 hours.

Uncover; stir in mushrooms. Cook on HIGH for 30 minutes.

Serve over rice or egg noodles.

Serves 6 to 8.

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