1 to 2 boneless beef top sirloin steaks (about 3 pounds) 
1/2 cup all-purpose flour 
4 slices bacon, diced 
2 medium carrots, diced 
8 small new red potatoes, unpeeled, cut into quarters 
8 to 10 mushrooms, sliced 
20 to 24 pearl onions 
3 cloves garlic, minced 
1 bay leaf 
1 teaspoon dried marjoram leaves 
1/2 teaspoon dried thyme leaves 
1/2 teaspoon salt 
Black pepper 
2-1/2 cups Burgundy wine or beef broth 

Slow Cooker Directions
Cut beef into 1/2-inch pieces. Coat with flour, shaking off excess; set aside. Cook bacon in large skillet over medium heat until partially cooked. Add beef; cook until browned. 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. 
Cover; cook on LOW 8 to 9 hours or until beef is tender. Remove and discard bay leaf before serving

Food exchange 1 Starch 3 Meat 1/2 Fat
(1 bowl Bourguignon (1/10 of total recipe)) Calories 268 Calories from Fat 23 % Total Fat 7 g Saturated Fat 3 g 
Cholesterol 73 mg Carbohydrate 14 g Fiber 1 g Protein 26 g Sodium 287 mg

Courtesy Diabetic Cooking

Serves 10-12