This was shared by Cheryl on AOL.

Beef Burgundy

2 slices bacon -- chopped (sub 1-2 tbsp olive oil)
2 pounds sirloin tip or round steak -- cut in 1" cubes (any cut of meat'll work)
1/4 cup flour
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon marjoram (I use rosemary - I use all fresh herbs, double the quantity)
1/4 teaspoon thyme
1/4 teaspoon pepper
1 clove garlic -- minced
1 cube beef bouillon -- crushed
1 cup Burgundy wine (Merlot works too)
2 tablespoons cornstarch

In large skillet cook bacon several minutes. Remove bacon and set aside. Coat beef with flour and brown on all sides in bacon mixture. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and Burgundy in crock pot. Cover and cook on low for 6 to 8 hours or until meat is tender. Turn control to high. Add cornstarch (dissolved in 2 tablespoons water); cook on high 15 minutes.

NOTES: Add 1/4 pound fresh mushrooms during last 15 minutes, if desired. (I use 1/2 pound - sometime more)

Pam
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