2 pounds lean stew beef, sirloin tip, or round steak, cut into 1-inch cubes
1/4 c. flour
1 tsp. salt
1/2 tsp. seasoned salt
1/4 tsp. marjoram
1/4 tsp. thyme
1/4 tsp. pepper
1 clove garlic, minced
1 beef bouillon cube, crushed
1 cup dry red wine
4 to 6 ounces fresh mushrooms, sliced
2 tbsp. cornstarch (optional)
PREPARATION:
In skillet, cook bacon several minutes. Remove 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 pot. Cover and cook on low 6 to 8 hours. Add mushrooms. Cover and cook on HIGH for 30 to 45 minutes longer. To thicken sauce,
add cornstarch (dissolved in 2 tablespoons cold water). 6 servings.
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