2         slices bacon - chopped
2         lbs. sirloin tip or round steak - cut in 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         cube beef bouillon - crushed
1         C burgundy wine
2         tbsp. 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 of water); cook on high 15 minutes.
Notes: Can add 1/4 lb. fresh mushrooms during last 15 minutes,
if desired.