3 lbs. boneless beef top sirloin steak, trimmed
1/2 c. flour
4 slices reduced sodium bacon, diced
2 medium carrots, diced
8 small red potatoes, unpeeled, cut in quarters
8 oz. container of mushrooms, sliced
1 bag frozen pearl onions
3 garlic cloves, sliced
1 whole bay leaf
1/2 tsp. ground thyme
1/2 tsp. salt
1/2 tsp. pepper
2 1/2 c. reduced sodium beef broth
Cut the beef into 1 inch pieces and place in a medium size bowl. Add the flour to the meat and toss until every piece of meat is coated in flour. If you have remaining flour, shake of the excess. Heat a large skillet over medium heat. Add the bacon and stir until the bacon is about half cooked, then add the beef. Brown the beef as well as you can on all sides.
Layer the carrots, potatoes, mushrooms, onions, garlic, bay leaf, and seasonings in the bottom of the slow cooker. Place the beef mixture on top. Pour the beef broth over everything and cover. Cook on low for 8 to 9 hours until the beef is tender. Discard the bay leaf before serving.