Delicious tender beef in a rich savory sauce served over hot cooked noodles! Who could ask for anything more?
3 strips bacon, diced
2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon black pepper
1/4 teaspoon salt
1 medium onion, cut into wedges
1 teaspoon minced garlic
1 bay leaf
1 (14.5 oz) can beef broth
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 tablespoons all-purpose flour
1/4 cup water
Hot cooked noodles
In a large skillet, cook the bacon over medium heat until crisp; drain on paper towels. Sprinkle the beef with pepper and salt. Brown the beef on all sides in the drippings in the same skillet.
Transfer the browned beef to a 5-quart slow cooker. Add the bacon, onion, garlic and bay leaf. In a small bowl, combine the broth, soy sauce, Worcestershire sauce and thyme. Pour over the beef mixture.
Cover and cook on Low for 5-1/2 to 6 hours or until the beef is tender.
In a small bowl, combine the flour and water until smooth. Gradually stir into juices in slow cooker. Cover and cook on High for 30 minutes longer or until thickened. Discard bay leaf and serve over hot cooked noodles. Makes 8 servings.