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Beef Burgundy
by Julie Long
serves: 6
  Flavorful gourmet slow-cooked roast, flavored with bacon, herbs, and rich burgundy wine.
Ingredients:
  2 slices   bacon
  2.50 pounds   beef sirloin tip roast
  1/4 cup   flour
  2 T   EVOO
  1 t   salt
  1/2 t   seasoned salt
  1/4 t   marjoram, dried, crushed
  1/4 t   thyme leaves
  1/4 t   pepper
  1/2 t   garlic, minced
  1 cube   beef bouillon, crushed
  2/3 c   burgundy wine
  2 T   water
  8 oz   mushrooms, sliced
  2 T   cornstarch
Directions:
  Heat skillet, then coat with 2T. olive oil. Brown bacon, break into crumbles.

Coat 2 pounds cubed beef with 1/4 cup flour, brown on all sides in skillet (with bacon grease). Place
beef in 5-quart Crock-Pot. Combine bacon , salt, seasoned salt, marjoram, thyme, pepper, garlic
(minced), beef bouillon cube (crushed), and burgundy wine in mixing bowl; pour mixture over
cubed beef.

Cook on Low for 6-8 hours, or High for 4 hours. Turn to high, add 8 oz. fresh, sliced mushrooms, and
cook for another 15 minutes on high. Add cornstarch (dissolved in 2T. cold water) to thicken sauce.
(Use meat thermometer to test temperature of beef cubes at center. They should measure 160° F for
medium.) Serve over rice, if desired.