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Beef Burgundy 1


2 slices bacon, chopped
2 pounds sirloin tip or round steak, cut in 1 inch cubes
cup flour
1 teaspoon salt
teaspoon seasoned salt
teaspoon marjoram
teaspoon thyme
teaspoon pepper
1 clove garlic, minced
1 cube beef bouillon, crushed
1 cup burgundy wine
2 tablespoons cornstarch


Serves: 6


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. 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: can add pound fresh mushrooms during last 15 minutes, if desired.

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