Crock-Pot Beef Burgundy - cooking recipe

Ingredients

2 lb. sirloin tip, cut into 1-inch cubes
1/4 c. flour
1/2 tsp. salt
1/2 tsp. seasoned salt
1/4 tsp. marjoram
1/4 tsp. thyme
1/4 tsp. pepper
1 clove garlic
1 beef bouillon cube, crushed
1/4 lb. mushrooms (fresh)

Preparation

Dredge beef with flour and brown on all sides in a skillet lightly coated with oil.
Combine steak, seasonings, bouillon and Burgundy in slow-cooking pot.
Cover and cook on low for 6 to 8 hours or until meat is tender.
Turn control to high.
Add mushrooms; cook on high for 15 minutes.
To thicken the sauce, if desired, dissolve cornstarch in 2 tablespoons cold water and add it with the mushrooms.
Serve over cooked egg noodles or just eat it like a stew!
Serves 6.