Crockpot Burgundy Beef Recipe I

Crockpot Burgundy Beef Recipe I

1 tsp of veggie oil
2 Tbsp of water
2 lbs of sirloin tip/round steak; sliced in 1-inch cubes
2 bacon slices; chopped
1 tsp of salt
1/4 c of flour
1/4 tsp of marjoram
1/2 tsp of seasoned salt
1/4 tsp of pepper
1/4 tsp of thyme
1 cube of beef bouillon; crushed
1 garlic clove; minced
2 Tbsps of cornstarch
1 c of burgundy wine

Place a large nonstick skillet with veggie oil over medium heat. When the oil is hot, saute the chopped bacon ’til light brown. Remove the bacon from the heat and transfer to a platter with paper towels to drain excess fat.

In a medium-sized bowl, dredge the cubed beef in flour. Saute beef in the oil that was previously used for the bacon. Saute ’til sides are brown. Remove from heat. Drain. Transfer to a platter with paper towels to drain excess fat.

Combine the bacon, beef, grease (oil used to fry beef and bacon), crushed beef bouillon, Burgundy wine, seasoned salt, marjoram, thyme, ground black pepper, and garlic in the crockpot. Stir ’til beef is evenly coated. Cover with lid. Set heat to low. Cook for 6-8 hours, stirring occasionally.

Dissolve cornstarch in water (about 2 Tbsps). Stir this into the beef mixture. Continue cooking for another half hour, covered, stirring occasionally. Serve with steamed rice.

>> Crockpot Burgundy Beef Recipe I