Jennifer's Burgundy Beef Stew

1 slice bacon

1 tablespoon olive oil

¼ cup all-purpose flour

1 ½ pounds London broil-cut beef, cut into chunks

2 cups low-sodium beef stock

1 cup Burgundy wine

4 carrots, cut into chunks

1 pound potatoes, cut into chunks

½ pound mushrooms, sliced

2 garlic cloves, minced

1 onion, cut into chunks

1 teaspoon dried marjoram

¾ teaspoon ground thyme

½ teaspoon seasoned salt

⅛ teaspoon salt

1 pinch ground black pepper, or to taste

Directions at allrecipes.com

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