Crock Pot Rib Sticking Stew
1 to 2 boneless beef top sirloin steaks, cut into 1" cubes (about 3 lb.) 1/2 cup all purpose flour 4 slices bacon, diced 2 medium carrots, peeled and diced 8 small red potatoes, unpeeled, cut into quarters 8 to 10 mushrooms, sliced 20 to 24 pearl onions 3 cloves garlic, minced 1 bay leaf 1 tsp. dried marjoram leaves 1/2 tsp. dried thyme leaves 1/2 tsp. salt Ground black pepper 2-1/2 cups Burgundy wine or beef broth Cut beef into 1" cubes. Coat with flour, shaking off excess; set aside. Saut? bacon in large skillet over medium heat until partially cooked. Add beef; brown on all sides. Drain and discard fat. Layer carrots, potatoes, mushrooms, onions, garlic, bay leaf, marjoram, thyme, salt, pepper to taste and beef mixture in slow cooker. Pour wine over all. 3. Cover; cook on LOW heat setting for 8 to 9 hours or until beef is tender. Remove and discard bay leaf before serving. Serves: 10 to 12. Nutrition Information: Per serving (about 1-1/3 cups) = Calories 268, Calories from Fat 23%, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 73 mg, Carbohydrates 14 g, Fiber 1 g, Protein 26 g, Sodium 287 mg. Diabetic Exchanges: 1 Starch, 3 Meat, 1/2 Fat. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
