Jennifer's Burgundy Beef Stew Recipe

Cook bacon in a large skillet over medium-high heat until evenly browned about 10 minutes. Remove bacon to a paper towel retaining drippings in the skillet. Pour olive oil into reserved bacon drippings.

Pour flour into a large sealable plastic bag; add the beef seal and shake to coat meat with flour. Cook and stir beef in the bacon drippings mixture until browned on all sides 7 to 10 minutes.

Crumble the bacon and add to the skillet. Pour beef stock and Burgundy wine over the beef mixture; bring to a boil reduce heat to medium-low and simmer until the beef is tender about 1 hour.

Stir carrots potatoes mushrooms garlic onion marjoram thyme seasoned salt salt and black pepper into the beef mixture; continue cooking at a simmer until the vegetables are tender 20 to 30 minutes.